Moist and tender, this Lemon Poppy Seed Cake is bursting with vibrant lemon flavor and crunchy poppy seeds, topped with a zesty lemon glaze. It’s the perfect treat for any occasion, whether enjoyed with a cup of tea or coffee. This simple yet delightful cake is sure to impress!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain yogurt, room temperature
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
- Add eggs and lemon: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the sour cream and poppy seeds.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick comes out clean. If the top browns too quickly, tent it with foil.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk the powdered sugar and lemon juice until smooth.
- Glaze the cake: Drizzle the lemon glaze over the fully cooled cake. Let the glaze set before slicing and serving.
Enjoy your fresh, citrusy creation!