plain text version Back to index

Lemon and Poppy Seed Cake

Yield: 10 servings | Total Time: 1 hour 15 minutes

By Klen Ater

This light and moist cake is bursting with lemon flavor and dotted with crunchy poppy seeds. It's easy to make with simple ingredients, and perfect for any occasion. The tangy lemon glaze adds a glossy finish and extra zing. Enjoy this cake with a cup of tea or coffee, or serve it with whipped cream and fresh berries for a decadent dessert.

Featured in: How to Make a Zesty Lemon and Poppy Seed Cake

INGREDIENTS

FOR THE CAKE

  • ¾ cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup poppy seeds
  • ½ cup milk, at room temperature

FOR THE GLAZE

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

PREPARATION

MAKE THE CAKE

  1. Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and juice.
  3. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Gradually add to the butter mixture, alternating with milk, and mix until well combined. Do not overmix.
  4. Pour batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

MAKE THE GLAZE

  1. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and runny. Drizzle over the cooled cake and let it set before slicing.
  2. Enjoy your lemon and poppy seed cake! 😋