There’s something magical about the tangy zing of lemons paired with the delicate crunch of poppy seeds. This Lemon Poppy Seed Cake is not only incredibly easy to make but also delivers a moist, fluffy texture and a burst of zesty flavor in every bite. Whether you’re hosting a brunch, celebrating a special occasion, or just craving a citrusy treat, this cake will be a crowd-pleaser!
Ingredients
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon lemon zest (from 1-2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Lemon Glaze:
- 1 1/2 cups (180g) powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Equipment Needed
- 9-inch bundt pan or loaf pan
- Electric mixer
- Mixing bowls
- Whisk
Instructions
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan (or loaf pan) to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
3. Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add Wet Ingredients:
Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
5. Alternate Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. Bake the Cake:
Pour the batter into the prepared pan and smooth 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 10 minutes before transferring it to a wire rack to cool completely.
7. Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
8. Glaze and Serve:
Drizzle the glaze over the cooled cake, letting it drip down the sides. Slice and serve for a refreshing, citrusy treat!
Tips for Success
- Make sure all your ingredients are at room temperature for a smooth batter.
- Don’t skip the lemon zest—it adds intense citrus flavor.
- For a more pronounced lemon taste, poke holes in the cake with a skewer and brush with extra lemon juice before glazing.
This Lemon Poppy Seed Cake is a delightful balance of sweetness and tang, making it the ultimate zesty dessert. Perfect for any occasion, it’s a simple yet elegant treat that everyone will love. Try it today and brighten your day with a slice of sunshine!
Easy & Delicious Lemon Poppy Seed Cake: A Zesty Treat You Can't Resist!
Equipment
- 9-inch bundt pan or loaf pan
- Electric mixer
- Mixing bowls
- Whisk
Ingredients
- For the Cake:
- 2 1/2 cups 310g all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 170g unsalted butter, softened
- 1 1/2 cups 300g granulated sugar
- 3 large eggs room temperature
- 1 tablespoon lemon zest from 1-2 lemons
- 1/4 cup 60ml fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup 240ml buttermilk
- For the Lemon Glaze:
- 1 1/2 cups 180g powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan (or loaf pan) to prevent sticking.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
- Add Wet Ingredients:
- Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
- Alternate Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth 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 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze and Serve:
- Drizzle the glaze over the cooled cake, letting it drip down the sides. Slice and serve for a refreshing, citrusy treat!
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