Why Make This Recipe
Lemon Poppy Seed Cake with Glaze is a delightful treat that combines the zesty flavor of lemon with the crunch of poppy seeds. This cake is light, fluffy, and perfect for any occasion, whether it’s a family gathering, a special celebration, or just a simple afternoon snack. The sweet glaze adds an extra touch that makes each slice irresistible.
How to Make Lemon Poppy Seed Cake
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
- 1 tbsp milk (for glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan to prevent sticking.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until well mixed.
- In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is combined.
- Gradually add the dry ingredients to the wet mixture, mixing just enough until the batter is combined.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, lemon juice, and milk. Drizzle this over the cooled cake.
How to Serve Lemon Poppy Seed Cake
This cake is best served at room temperature. You can enjoy it plain or add a light dusting of powdered sugar for a pretty presentation. It pairs well with a cup of tea or coffee, making it perfect for afternoon gatherings or brunch.
How to Store Lemon Poppy Seed Cake
Store the Lemon Poppy Seed Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil; it will last for about three months in the freezer.
Tips to Make Lemon Poppy Seed Cake
- Make sure the butter is softened for easier mixing and a better texture.
- Use fresh lemon juice and zest for the best flavor.
- Don’t over mix the batter once you add the dry ingredients; this keeps the cake light.
- Check the cake a few minutes before the end time to ensure it doesn’t overbake.
Variation
You can add blueberries or raspberries to the batter for a fruity twist. You can also substitute almond extract for vanilla for a different flavor profile.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may change the texture of the cake. It might turn out denser.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped at room temperature. Just glaze it before serving.
3. Can I use yogurt instead of sour cream?
Yes, plain yogurt can be used as a substitute for sour cream in this recipe. It will give a similar tangy flavor and moisture.
Lemon Poppy Seed Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just enough until combined.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar, lemon juice, and milk for the glaze.
- Drizzle the glaze over the cooled cake.