Description
Indulge in the delightful combination of zesty lemon and crunchy poppy seeds with this luscious lemon poppy seed cake recipe. Perfect for any occasion, this moist and flavorful cake is sure to impress your family and friends.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan or a 9×5-inch loaf pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, poppy seeds, lemon zest, baking soda, and salt.
- Mix the wet ingredients: In a large mixing bowl, cream the butter and sugar, then beat in the eggs one at a time. Add lemon juice and vanilla extract.
- Combine the batter: Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream. Mix until just combined.
- Bake: Pour the batter into the pan and bake for 50–60 minutes. Let cool before glazing.
- Glaze: Whisk together powdered sugar, lemon juice, and lemon zest. Drizzle over the cooled cake.
Notes
- For extra lemon flavor, add a few drops of lemon extract to the batter.
- This cake stays moist for days and is perfect for brunch or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
