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Lemon Poppy Seed Cake with Glaze

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Light, moist lemon cake speckled with poppy seeds and finished with a sweet citrus glaze — fresh, tangy, and perfect with tea.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease a loaf or bundt pan.
  2. In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. 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

Find it online: https://yumfoodusa.com/lemon-poppy-seed-cake-with-glaze/