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Lemon Poppy Seed Cake Recipe

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4.3 from 54 reviews

A moist and flavorful Lemon Poppy Seed Cake featuring a tender crumb dotted with crunchy poppy seeds and bright lemon zest, topped with a tangy lemon glaze that perfectly complements the sweet cake.

Ingredients

CAKE:

  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups granulated white sugar
  • ½ cup (1 stick) salted butter, at room temperature
  • 3 large eggs
  • 1 cup buttermilk
  • ¼ cup poppy seeds
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice

LEMON GLAZE:

  • 2 cups powdered sugar (measured, then sifted)
  • ¼ cup (½ stick) salted butter, melted
  • 2 tablespoons finely grated lemon zest
  • ¼ cup freshly squeezed lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, beat the room temperature salted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  5. Incorporate Lemon and Poppy Seeds: Stir in the lemon zest, lemon juice, and poppy seeds until evenly distributed throughout the batter.
  6. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet mixture in three additions, alternating with buttermilk—start and end with the dry mixture. Gently fold with each addition until just combined to avoid overmixing.
  7. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
  8. Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Cool the Cake: Remove the pan from the oven and let the cake cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before glazing.
  10. Make the Lemon Glaze: In a bowl, whisk together the sifted powdered sugar, melted butter, lemon zest, and lemon juice until smooth. Adjust consistency if needed by adding more lemon juice or powdered sugar.
  11. Glaze the Cake: Once the cake has fully cooled, drizzle the lemon glaze evenly over the top, allowing it to slightly drip down the sides. Let the glaze set before slicing and serving.

Notes

  • Use room temperature butter and eggs for a smoother batter.
  • Be careful not to overmix the batter to keep the cake tender.
  • Ensure the cake is completely cool before adding the glaze to prevent it from melting.
  • Poppy seeds add a delightful crunch but can be omitted if desired.
  • The lemon glaze can be stored in the refrigerator and reapplied if it hardens.

Find it online: https://justsosavory.com/lemon-poppy-seed-cake-recipe/