A delightful blend of fresh citrus and subtle crunch, this Lemon Poppy Seed Cake with Glaze offers a light, moist texture accented by vibrant lemon flavor and the unique pop of poppy seeds. Perfect for spring gatherings, teatime indulgence, or a refined dessert, this cake is both simple to make and impressive in presentation.
Why You’ll Love This Recipe
This recipe is a favorite for its refreshing balance of sweet and tangy flavors, created by combining lemon juice, zest, and a luscious glaze. The poppy seeds add a delicate crunch, while the sour cream ensures a moist crumb. Easy enough for everyday baking and elegant enough for special occasions, this lemon cake is a versatile addition to any baker’s repertoire.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- poppy seeds
- baking powder
- baking soda
- salt
- unsalted butter, softened
- sugar
- eggs
- sour cream
- fresh lemon juice
- lemon zest
- vanilla extract
For the glaze:
- powdered sugar
- lemon juice
- milk
Directions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or bundt pan thoroughly.
- In a mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.
Servings and timing
Servings: 10 servings
Prep Time: 15 minutes
Baking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories: 330 kcal per serving
Variations
- Orange Poppy Seed Cake: Substitute orange juice and zest for lemon to create a milder citrus profile.
- Almond Glaze: Add almond extract to the glaze for a nutty twist.
- Mini Cakes: Divide the batter into muffin tins for individual portions—reduce bake time to 20–25 minutes.
- Healthier Version: Use Greek yogurt instead of sour cream and reduce sugar slightly for a lighter version.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to accommodate dietary needs.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.
To reheat, allow the cake to come to room temperature or warm individual slices briefly in the microwave (10–15 seconds).
FAQs
What does sour cream do in this cake?
Sour cream adds moisture and a tender crumb, helping the cake remain soft and rich.
Can I make this cake ahead of time?
Yes, this cake stores well. Bake it a day in advance and add the glaze just before serving for the freshest presentation.
Can I skip the poppy seeds?
Absolutely. The cake will still be delicious, though it will lack the texture and visual appeal that poppy seeds provide.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is preferred for optimal flavor, but bottled can be used in a pinch.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
Can I double the recipe?
Yes, simply double all ingredients and use a larger pan or bake two cakes. Adjust baking time as needed.
What type of pan works best?
A standard loaf pan or a bundt pan is ideal. Ensure the pan is well-greased to prevent sticking.
Can I make this cake dairy-free?
Use plant-based butter and a dairy-free yogurt alternative instead of sour cream for a dairy-free version.
Is this cake overly sweet?
The sweetness is well-balanced by the lemon’s tang. For a less sweet option, reduce the sugar in the glaze.
Can I use lemon extract instead of vanilla?
Yes, lemon extract can enhance the citrus flavor even further. Use sparingly, as it is more concentrated.
Conclusion
This Lemon Poppy Seed Cake with Glaze is a classic recipe that combines bright citrus flavor, tender crumb, and just the right amount of sweetness. Whether served at a brunch, during tea time, or as a light dessert, it’s sure to become a beloved go-to in your baking collection.
PrintLemon Poppy Seed Cake with Glaze
Light, moist lemon cake speckled with poppy seeds and finished with a sweet citrus glaze — fresh, tangy, and perfect with tea.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
- 1 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf or bundt pan.
- In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake 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.
- Whisk together powdered sugar, lemon juice, and milk to make the glaze. Drizzle over cooled cake.
Notes
- Ensure ingredients are at room temperature for best results.
- Adjust glaze thickness by adding more sugar or lemon juice as needed.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg