Indulge your senses with a slice of sunshine! Our Lemon Poppy Seed Cake with Lemon Glaze is not just a dessert; it's a delightful experience that brightens any occasion. With its moist, fluffy texture and zesty flavor, this cake is perfect for afternoon teas, celebrations, or simply treating yourself to something special. Imagine the tangy burst of fresh lemon paired with the subtle crunch of poppy seeds, all drizzled with a luscious glaze that takes it over the top. Ready to impress your family and friends? Let’s dive into this easy yet irresistible recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon poppy seeds
- ½ cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined and free of lumps. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the fresh lemon zest and poppy seeds, stirring until evenly distributed throughout the batter.
- Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Begin and end with the flour mixture, mixing on low speed just until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the lemon glaze, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and no lumps remain.
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to naturally drip down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving. Enjoy your lemon poppy seed cake!
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps create a smoother batter and ensures better incorporation of ingredients.
- Zest with Care: When zesting your lemons, be careful to only take the yellow part of the skin. The white pith underneath can add bitterness to your cake.
- Don't Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake rather than a light and airy texture.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Glaze Wisely: For a thicker glaze, use less lemon juice. For a thinner glaze, add a bit more. Adjust to your preference before drizzling it over the cooled cake.
- Storage Tips: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. The flavor may intensify as it sits!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
