Lemon Poppy Seed Cake (Printer-friendly)
Light, moist cake with fresh lemon flavor and poppy seed crunch. Perfect for afternoon tea or dessert.
# What you'll need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup unsalted butter, softened
07 - 1 1/2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon pure vanilla extract
12 - 1 cup whole milk, room temperature
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2-3 tablespoons fresh lemon juice
# Method:
01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or 9x5-inch loaf pan.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Blend in lemon zest, lemon juice, and vanilla extract.
05 - Gradually incorporate dry ingredients in three additions, alternating with milk. Begin and end with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the top evenly.
07 - Bake for 45-50 minutes until a toothpick inserted into the center emerges clean.
08 - Allow cake to rest in pan for 15 minutes, then invert onto wire rack to cool completely.
09 - Whisk powdered sugar with sufficient lemon juice to achieve thick, pourable consistency. Drizzle over cooled cake before serving.
# Expert Tips:
01 -
- The texture is impossibly moist, staying tender for days thanks to careful ingredient ratios I learned through happy accidents
- That perfect balance of tart lemon and sweet poppy seed crunch makes every bite interesting
02 -
- Room temperature ingredients are not optional here, they are the difference between a light cake and a dense one
- Do not open the oven before 40 minutes or the center might collapse and never recover
03 -
- Zest your lemons before juicing them, or you will find the task nearly impossible
- Tap the Bundt pan firmly against the counter before inverting to help release any stuck spots