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Lemon Poppy Seed Cake

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A moist and flavorful Lemon Poppy Seed Cake made with fresh lemon juice and zest, studded with crunchy poppy seeds, and topped with a sweet lemon glaze.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.
  • Optional: Add a handful of chopped nuts for added texture.

Nutrition

Keywords: lemon poppy seed cake, lemon cake, poppy seed dessert, lemon glaze

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