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Lemon Poppy Seed Cake Recipe

American · Dessert · 60 min total

A tender, moist lemon poppy seed cake with a bright citrus glaze, perfect for brunch or dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup poppy seeds
• 2 tablespoons lemon zest (from 2 lemons)
• 1/2 cup buttermilk
• 1/4 cup fresh lemon juice
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla, poppy seeds, and lemon zest.
4. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined. Pour batter into prepared pan and smooth the top.
5. Bake for 40-45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
6. For the glaze: whisk together lemon juice and powdered sugar until smooth. Drizzle over cooled cake. Let set before slicing.

Tips

• For extra lemon flavor, add 1 tablespoon of lemon juice to the batter.
• Store cake in an airtight container at room temperature for up to 3 days.
• To make buttermilk, add 1/2 tablespoon lemon juice to 1/2 cup milk and let sit for 5 minutes.

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