Description
A moist, tender lemon poppy seed cake bursting with fresh lemon zest and juice and finished with a sweet lemon glaze. The poppy seeds add a subtle nutty flavor and pleasant crunch, making this cake perfect for brunch, dessert, or afternoon tea.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs
- 2 lemons, zested
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup (240 ml) milk or plain yogurt
For the Lemon Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan, loaf pan, or bundt pan and lightly flour it if desired.
- Place the poppy seeds in a small amount of the milk and let them soak for 10–15 minutes.
- In a large bowl, cream the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the remaining milk. Mix just until combined; do not overmix.
- Fold in the soaked poppy seeds and any milk used for soaking until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 30 minutes to prevent overbaking.
- Cool the cake in the pan for about 10 minutes, then transfer it to a cooling rack and let it cool further.
- For the glaze, whisk the powdered sugar and lemon juice until smooth. Drizzle over the slightly warm or cooled cake.
- Garnish with thin lemon slices or a light dusting of powdered sugar, if desired, and serve.
Notes
- Use fresh lemons for the best flavor and zest only the yellow outer layer, avoiding the bitter white pith.
- For a richer finish, replace the lemon glaze with cream cheese frosting.
- For a bundt cake, increase the baking time to approximately 50–60 minutes.
- The cake can be made with plain yogurt instead of milk for a slightly tangier, extra-moist crumb.
- Store covered at room temperature for 2–3 days, refrigerate for up to 5 days if using cream cheese frosting or lemon curd, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: emon poppy seed cake, lemon cake, poppy seed cake, lemon dessert, moist lemon cake, lemon glaze cake