Lemon Poppy Seed Cake (Print Version)
Light, moist cake with fresh lemon flavor and poppy seed crunch, topped with sweet citrus glaze.
# What You Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 1 1/2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon pure vanilla extract
12 - 1 cup whole milk, room temperature
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2-3 tablespoons fresh lemon juice
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or 9x5-inch loaf pan.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Gradually add dry ingredients to wet mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
06 - Transfer batter to prepared pan and smooth top evenly.
07 - Bake for 45-50 minutes, or until a toothpick inserted into center comes out clean.
08 - Let cake cool in pan for 15 minutes, then remove to wire rack to cool completely.
09 - Whisk powdered sugar with sufficient lemon juice to achieve thick but pourable consistency. Drizzle over cooled cake before serving.
# Expert Advice:
01 -
- The texture is impossibly moist while still being light and airy
- That tangy lemon glaze creates the perfect sweet-tart finish
02 -
- Overmixing after adding flour will make your cake tough instead of tender
- Cooling the cake completely before glazing prevents the icing from melting off
03 -
- Wrap the cooled cake tightly and it actually tastes better the next day
- This recipe freezes beautifully for up to three months if wrapped properly