Lemon Poppy Seed Cake (Printable version)
A light, moist cake with fresh lemon flavor and poppy seed crunch, ideal for afternoon tea or refreshing dessert.
# List of ingredients:
→ 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
# Directions:
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 softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in lemon zest, lemon juice, and vanilla extract.
05 - Gradually incorporate dry ingredients into wet mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake for 45-50 minutes until a toothpick inserted in the center emerges clean.
08 - Let cake rest in pan for 15 minutes, then invert onto wire rack to cool completely.
09 - Whisk powdered sugar with sufficient lemon juice to achieve thick, pourable consistency. Drizzle over completely cooled cake before serving.
# Expert Advice:
01 -
- The texture is incredibly moist but still light, never heavy or dense like some lemon cakes can be
- Fresh lemon juice and zest create layers of bright flavor that wake up your whole palate
- That poppy seed crunch throughout every bite makes this cake feel special and worth savoring
02 -
- All ingredients must be at room temperature before you begin or your batter may curdle or separate
- Stop mixing as soon as the flour disappears because overmixing creates a tough, dense texture
- The glaze must be applied to a completely cool cake or it will melt right off instead of setting beautifully
03 -
- Zest your lemons before juicing them because its nearly impossible to zest a squeezed lemon
- Tap your Bundt pan firmly against the counter before baking to release any air bubbles trapped in the batter