Lemon Almond Poppy Seed Cake with Lemon Glaze
This delightful cake combines lemon, almond, and poppy seeds for a refreshing dessert that's perfect for any occasion.
Ingredients
Cake Ingredients
- 2 pieces fresh lemons (zest + juice separated)
- 150 g white granulated sugar
- 2 large eggs
- 115 g sour cream
- 95 g neutral-flavored oil
- 2 tbsp lemon juice (extra, aside from lemons)
- 2 tbsp poppy seeds
- 1 tsp almond extract
- 1/2 tsp fine sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 190 g all-purpose flour
- 50 g almond flour
Glaze Ingredients
- 100 g powdered sugar for glaze
- 4-6 tsp lemon juice for glaze, adjust for consistency
- a few drops almond extract for glaze
- small pinch salt for glaze
Instructions
Preparation
- Preheat oven to 175°C (350°F). Prepare an 8×8-inch baking pan by greasing it and lining it with parchment paper, leaving overhang for easy removal.
- Finely grate the lemon zest into a mixing bowl, then add sugar and eggs. Whisk until the mixture becomes light and slightly foamy.
- Add sour cream, oil, lemon juice, poppy seeds, almond extract, and salt. Mix until smooth and fully combined.
- Stir in baking powder and baking soda, ensuring even distribution.
- Gently fold in both all-purpose flour and almond flour until no dry spots remain. Do not overmix.
- Transfer batter into the prepared pan and level the surface.
Baking
- Bake for 30–35 minutes, or until the cake is golden, risen, and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then lift it out using the parchment and place it on a rack to cool completely.
Glazing
- For the glaze, whisk powdered sugar, 4 tsp lemon juice, almond extract, and salt until smooth. Adjust with extra lemon juice to reach a thick but pourable texture.
- Pour glaze over the cooled cake and let it set for around 20 minutes before slicing.
Notes
This cake is best enjoyed within a few days. Properly cover to keep fresh.