Lemon Poppy Seed Cake
A bright and moist Lemon Poppy Seed Cake with a refreshing citrus flavor and a delightful lemon glaze.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup poppy seeds
- 1 cup buttermilk
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and lemon juice until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir in the poppy seeds until just combined. Do not overmix.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Once the cake is completely cool, drizzle the lemon glaze over the top, letting it cascade down the sides.
Serving and Storage
- Slice and serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure ingredients are at room temperature. Do not overmix the batter. Measure flour accurately using the spoon and level method.
Ingredient Substitutions: Substitute buttermilk with a mix of milk and lemon juice if necessary.
How to Serve: Best served with whipped cream or vanilla ice cream.
Storage & Freshness: Store in an airtight container for up to a week.
Make-Ahead Tips: Prepare the cake a day in advance to enhance flavors.
Ingredient Substitutions: Substitute buttermilk with a mix of milk and lemon juice if necessary.
How to Serve: Best served with whipped cream or vanilla ice cream.
Storage & Freshness: Store in an airtight container for up to a week.
Make-Ahead Tips: Prepare the cake a day in advance to enhance flavors.