Description
Indulge in the bright and zesty flavors of this delightful Lemon Poppy Seed Cake. With a tender crumb and a tangy lemon glaze, this cake is perfect for any occasion, from brunch to afternoon tea.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 3 large eggs
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan or Bundt pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Combine wet and dry: Add dry ingredients to wet ingredients in three parts, alternating with buttermilk. Mix until just combined.
- Bake: Pour batter into pan and bake for 50-60 minutes. Cool in pan for 10 minutes, then transfer to a wire rack.
- Make glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled cake.
Notes
- Enhance the glaze with extra poppy seeds or use as a garnish.
- Store covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
