Save A moist, tender cake bursting with fresh lemon flavor and fragrant poppy seeds, finished with a tangy lemon glaze. Perfect for afternoon tea or a bright dessert.
I love baking this cake because it always brightens up our family gatherings with its lemony zest and subtle crunch from poppy seeds.
Ingredients
- All-purpose flour: 2 1/2 cups (320 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Poppy seeds: 3 tablespoons
- Unsalted butter: 1 cup (225 g), softened
- Granulated sugar: 1 1/2 cups (300 g)
- Large eggs: 3, room temperature
- Lemon zest: of 2 large lemons
- Fresh lemon juice: 1/4 cup (60 ml)
- Vanilla extract: 1 teaspoon
- Whole milk: 1 cup (240 ml), room temperature
- Powdered sugar: 1 cup (120 g), sifted
- Fresh lemon juice: 2 3 tablespoons (for glaze)
- Lemon zest: of 1 lemon (optional, for glaze)
Instructions
- Preheat oven:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- Cream butter and sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs and flavorings:
- Add eggs, one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry:
- On low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined, do not overmix.
- Prepare pan:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake for 50 55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 35 minutes.
- Cool:
- Cool the cake in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
- Make glaze:
- Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add more juice for a thinner glaze, if desired. Drizzle over the cooled cake. Sprinkle with additional lemon zest if desired.
- Set glaze:
- Let the glaze set before slicing and serving.
Save This cake always brings a smile to our family table and pairs wonderfully with Earl Grey tea for cozy afternoons.
Required Tools
9x5-inch loaf pan, electric mixer or hand whisk, mixing bowls, measuring cups and spoons, zester or fine grater, wire rack.
Allergen Information
Contains wheat (gluten), eggs, milk (dairy). May contain traces of nuts if using shared equipment. Always check labels for hidden allergens.
Nutritional Information
Per serving: Calories 340, Total Fat 15 g, Carbohydrates 47 g, Protein 5 g.
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This cake is a perfect balance of tangy and sweet, ideal for any lemon lover looking for a simple dessert.
Common Recipe Questions
- → What role do poppy seeds play in the cake?
Poppy seeds add a subtle crunch and a nutty flavor that complements the citrusy brightness of the lemon zest.
- → Can I substitute ingredients for dietary preferences?
Greek yogurt can replace half the butter to create a lighter texture, enhancing moistness without sacrificing flavor.
- → How should the cake be stored to maintain freshness?
Keep the cake in an airtight container at room temperature for up to three days to preserve its moistness and flavor.
- → Why is alternating dry ingredients with milk important?
This technique ensures even mixing while maintaining a tender crumb by preventing overworking the batter.
- → What is the best way to achieve a smooth lemon glaze?
Whisk powdered sugar with fresh lemon juice until smooth, adjusting juice for desired consistency before drizzling over the cooled cake.