Lemon Poppy Seed Cake (Print version)

Light, moist cake with fresh lemon flavor and poppy seed crunch, topped with tangy 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or 9x5-inch loaf pan thoroughly to prevent sticking.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
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, beating thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - Gradually add dry ingredients to the wet mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix until just combined; avoid overmixing.
06 - Transfer batter to prepared pan and smooth the surface. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
07 - Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
08 - Whisk powdered sugar with sufficient lemon juice to achieve a thick but pourable consistency. Drizzle glaze over the completely cooled cake before serving.

# Expert advice:

01 -
  • The texture walks this perfect line between dense and airy, like a bakery cake that somehow knows exactly what you needed
  • Fresh lemon cuts through the richness so you can have seconds without that heavy dessert regret
  • The tiny poppy seeds create this subtle crunch that keeps every bite interesting
02 -
  • Room temperature ingredients make an enormous difference in how the batter comes together and the final texture
  • Overmixing once the flour is added will make the cake tough, so stop as soon as you no longer see dry pockets
  • The cake continues baking slightly as it cools in the pan, so do not wait for it to be completely done before removing from the oven
03 -
  • Bring your eggs to room temperature by placing them in a bowl of warm water for 10 minutes if you forgot to take them out ahead of time
  • Sift the powdered sugar for the glaze to avoid any lumps that might catch in your whisk

Return