Lemon Poppy Seed Cake with Citrus Glaze Recipe
This Lemon Poppy Seed Cake with Glaze is a moist and flavorful cake bursting with citrus zest and a delightful crunch from the poppy seeds. The tangy lemon glaze on top adds the perfect finishing touch, making it an ideal treat for afternoon tea or a light dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and sugar together until the mixture is light and fluffy, which takes about 3-5 minutes.
- Add eggs: Incorporate the eggs one at a time, beating well after adding each egg to ensure a smooth batter.
- Combine wet ingredients: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract into the butter mixture until evenly mixed.
- Combine dry and wet mixes: Gradually add the dry ingredients into the wet batter, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Pour and level batter: Transfer the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Let the cake cool in the pan for 10 minutes so it firms up enough for removal, then transfer it to a wire rack to cool completely before glazing.
- Prepare glaze: Whisk together the powdered sugar, lemon juice, and milk to create a smooth glaze.
- Glaze the cake: Drizzle the lemon glaze evenly over the cooled cake and allow it to set for a few minutes before serving for a glossy finish and added flavor.
Notes
- For a more intense lemon flavor, consider adding an extra teaspoon of lemon zest to the batter.
- Make sure the butter is softened but not melted to achieve the best creaming results.
- You can substitute sour cream with Greek yogurt if desired, maintaining moisture and tang.
- Use freshly squeezed lemon juice for the glaze to ensure brightness and avoid bitterness.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
