Lemon Poppy Seed Cake with Glaze
A refreshing and delightful Lemon Poppy Seed Cake with a tangy glaze, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan.
- In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- 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, then transfer it to a wire rack to cool completely.
Glazing
- Whisk together powdered sugar, lemon juice, and milk to make the glaze. Drizzle over the cooled cake.
Notes
For a more intense lemon flavor, always use fresh lemon zest.