Print

Lemon Poppy Seed Cake with Bright Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 96 reviews

This Lemon Poppy Seed Cake with Glaze is a moist and flavorful treat bursting with fresh lemon zest and juice, complemented by crunchy poppy seeds. Topped with a tangy lemon glaze, this delightful cake is perfect for any occasion and pairs wonderfully with a cup of tea or coffee.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 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

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan thoroughly to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon poppy seeds, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, beat 3/4 cup softened unsalted butter and 1 cup sugar together until the mixture is light and fluffy, which typically takes a few minutes with an electric mixer.
  4. Add Eggs: Add 3 eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate and create a smooth batter.
  5. Add Sour Cream and Flavors: Stir in 1/2 cup sour cream, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract into the wet batter until combined.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently or mixing on low speed just until there are no visible streaks of flour. Do not overmix to keep the cake tender.
  7. Pour Batter into Pan: Transfer the batter into the prepared loaf or bundt pan, smoothing the top with a spatula to ensure even baking.
  8. Bake the Cake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center emerges clean, indicating the cake is fully baked.
  9. Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and place it on a wire rack to cool completely to room temperature.
  10. Prepare and Apply Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon milk until smooth. Drizzle this glaze evenly over the cooled cake for a tangy and sweet finish.

Notes

  • Ensure butter is softened at room temperature to achieve a creamy texture when creaming with sugar.
  • Do not overmix the batter after adding flour to keep the cake light and tender.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
  • For a stronger lemon flavor, increase the lemon zest to 2 tablespoons.
  • The glaze can be adjusted for thickness by adding more powdered sugar to thicken or more lemon juice to thin.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://oliviabakes.com/lemon-poppy-seed-cake-with-bright-glaze-recipe/