Description
This ultra moist and tender Lemon Poppy Seed Cake, infused with fresh lemon flavor and topped with a sweet glaze, is perfect for any occasion.
Ingredients
For the cake
- 1.75 cups All purpose flour (Sub: 1 to 1 gluten free flour blend)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Poppy seeds
- 1 cup Granulated sugar (Rub with lemon zest for added flavor)
- 2 tablespoons Lemon zest (From about 2 large lemons)
- 2 large Eggs (Room temp if possible)
- 0.5 cups Neutral oil (canola or avocado) (Sub: melted butter, but the cake will be less moist)
- 0.5 cups Plain yogurt or sour cream (Sub: dairy-free yogurt works too)
- 1/3 cups Milk (Sub: almond milk or oat milk)
- 1/4 cups Fresh lemon juice
- 1 teaspoon Vanilla extract
For the glaze
- 1 cup Powdered sugar
- 2-3 tablespoons Fresh lemon juice (Adjust for thickness)
- 0.5 teaspoon Lemon zest (optional) (For extra lemon flavor)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, salt, and poppy seeds.
- In another bowl, rub together the granulated sugar and lemon zest with your fingers until fragrant, then whisk in eggs, oil, yogurt, milk, lemon juice, and vanilla.
- Combine the dry ingredients into the wet ingredients and mix gently with a spatula until just combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake in the preheated oven for 45 to 55 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
Glazing
- Prepare the glaze by whisking powdered sugar with 2 tablespoons of lemon juice until thick but pourable. Add additional lemon juice as needed.
- Drizzle the glaze over the cooled cake and allow it to set for 20 minutes before slicing.
Notes
Store the cake covered at room temperature for up to 3 days or in the fridge for up to 5-6 days. For longer storage, wrap unglazed cake in plastic wrap and foil, freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch, Dessert
- Cuisine: American