Description
This bright and tender Lemon Poppy Seed Cake features a soft, buttery crumb dotted with poppy seeds and finished with a tangy citrus glaze.
Ingredients
For the Cake:
- 270 g all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200 g granulated sugar
- 2 tablespoon lemon zest (from about 2 large lemons)
- 110 g butter, room temperature
- 2 large eggs, room temperature
- 200 g sour cream, room temperature
- 30 g vegetable oil (canola or avocado oil)
- 1 ½ tablespoon fresh lemon juice
- 1 ¼ teaspoon vanilla extract
- 1 ½ tablespoon poppy seeds
For the Glaze:
- 150 g powdered sugar
- 4–5 teaspoon fresh lemon juice
- ½ teaspoon sour cream (optional, for thicker consistency)
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 21.5 x 11.5 cm loaf pan with parchment paper.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Rub lemon zest and sugar together in a large mixing bowl until fragrant and resembling wet sand. Add butter and beat on high speed for 3 minutes until pale and fluffy.
- Scrape down the bowl. Add eggs one at a time, mixing on medium speed after each addition until fully incorporated.
- Add half the flour mixture on low speed, mixing until just combined.
- Add sour cream, vegetable oil, lemon juice, and vanilla extract. Mix gently until incorporated.
- Add remaining flour mixture and poppy seeds. Mix on low speed just until no dry streaks remain. Scrape down the sides and bottom of the bowl.
- Pour batter into prepared pan and smooth the top. Bake for 60-65 minutes, or until a skewer inserted in the center comes out with just a few moist crumbs.
- If the top browns too quickly, cover loosely with aluminum foil after 40 minutes.
- Cool in the pan for 12 minutes on a wire rack, then remove from pan and cool completely.
- Whisk together powdered sugar, lemon juice, and sour cream (if using) until smooth.
- Drizzle glaze over cooled cake. Let set for 15 minutes before slicing.
Notes
- All ingredients should be at room temperature for best results
- Store covered at room temperature for up to 4 days
- Freezes well for up to 3 months without glaze
- Greek yogurt can substitute for sour cream
- Baking time may vary slightly depending on your oven; check at 60 minutes
- Prep Time: 30 minutes
- Cook Time: 65 minutes