Pin it A moist, tender cake bursting with fresh lemon flavor and fragrant poppy seeds, finished with a tangy lemon glaze. Perfect for afternoon tea or a bright dessert.
This cake has become a favorite in my family, perfect for gatherings and celebrations alike.
Ingredients
- For the Cake: 2 1/2 cups (320 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 3 tablespoons poppy seeds, 1 cup (225 g) unsalted butter softened, 1 1/2 cups (300 g) granulated sugar, 3 large eggs room temperature, Zest of 2 large lemons, 1/4 cup (60 ml) fresh lemon juice, 1 teaspoon vanilla extract, 1 cup (240 ml) whole milk room temperature
- For the Lemon Glaze: 1 cup (120 g) powdered sugar sifted, 2&3 tablespoons fresh lemon juice, Zest of 1 lemon (optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- Step 3:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Step 4:
- Add eggs, one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Step 5:
- On low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined do not overmix.
- Step 6:
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 7:
- Bake for 50&55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 35 minutes.
- Step 8:
- Cool the cake in the pan for 15 minutes then remove and transfer to a wire rack to cool completely.
- Step 9:
- For the glaze, whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add more juice for a thinner glaze if desired. Drizzle over the cooled cake. Sprinkle with additional lemon zest if desired.
- Step 10:
- Let the glaze set before slicing and serving.
Pin it Our family loves to enjoy this cake with a cup of Earl Grey tea on cozy weekend afternoons.
Storage Tips
Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Allergen Information
Contains Wheat (gluten), Eggs, Milk (dairy). May contain traces of nuts if using shared equipment. Always check labels for hidden allergens.
Nutritional Information
Per serving: 340 calories, 15 g total fat, 47 g carbohydrates, 5 g protein.
Pin it 
This glazed lemon poppy seed cake is sure to brighten any occasion with its zesty flavor and delightful texture.
Recipe Q&A
- → What gives this cake its lemon flavor?
Fresh lemon zest and lemon juice are incorporated into both the cake batter and the glaze, providing a vibrant citrus brightness throughout.
- → How do poppy seeds affect the texture?
Poppy seeds add a light crunch and subtle nuttiness, enhancing the overall texture without overpowering the delicate crumb.
- → Can I substitute ingredients for a lighter cake?
Yes, replacing half the butter with Greek yogurt yields a lighter texture while maintaining moisture and richness.
- → What is the best way to avoid overbrowning during baking?
If the cake top browns too quickly, loosely cover it with foil halfway through baking to ensure even cooking without burning.
- → How should the glaze be applied for best results?
After the cake cools completely, drizzle the lemon glaze evenly over the surface and allow it to set before slicing to maintain a smooth finish.