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Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

This lemon poppy seed cake delivers a tender crumb, real citrus flavor, and subtle crunch, finished with a simple glaze that keeps every slice moist and fresh.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

For the Cake
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter softened
  • Granulated sugar
  • Eggs
  • Lemon zest
  • Fresh lemon juice
  • Greek yogurt or sour cream
  • Vanilla extract
  • Poppy seeds
For the Lemon Glaze
  • Powdered sugar
  • Fresh lemon juice

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Microplane or zester
  • Loaf pan or bundt pan
  • Parchment paper
  • Cooling rack

Method
 

Step 1: Prepare the Pan
  1. Grease and line your pan with parchment. This ensures clean removal and even baking.
Step 2: Mix Dry Ingredients
  1. Whisk flour, baking powder, baking soda, salt, and poppy seeds. This distributes leavening evenly.
Step 3: Cream Butter and Sugar
  1. Beat until pale and fluffy. This step traps air, which gives the cake lift.
Step 4: Add Eggs and Flavor
  1. Add eggs one at a time, followed by lemon zest and vanilla. The aroma should be strong and fresh.
Step 5: Alternate Wet and Dry
  1. Add dry ingredients and yogurt alternately, finishing with lemon juice. Mix just until combined.
Step 6: Bake
  1. Bake until a toothpick comes out clean and the top springs back lightly.
Step 7: Glaze While Warm
  1. Pour glaze over the warm cake so it absorbs slightly, sealing in moisture.