Lemon Poppyseed Cake
A moist and fluffy cake bursting with lemon flavor and topped with a creamy glaze, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Forms the base and gives structure.
- 1 tsp Baking Powder Helps the cake rise.
- 1/2 tsp Baking Soda Aids in leavening.
- 1/2 tsp Salt Balances flavors.
- 1/4 cup Poppy Seeds Provides crunch and nutty flavor.
Wet Ingredients
- 1/2 cup Unsalted Butter Adds moisture and flavor.
- 1 cup Granulated Sugar Sweetens the cake.
- 2 large Eggs Binds the mixture.
- 1 tbsp Lemon Zest Adds zesty flavor.
- 1/4 cup Lemon Juice Provides bright flavor.
- 1 tsp Vanilla Extract Adds depth and warmth.
- 1/2 cup Buttermilk Keeps the cake moist.
Glaze
- 1 cup Powdered Sugar For sweetness in the glaze.
- 1 tbsp Lemon Juice Adds tangy flavor to the glaze.
- 1 tbsp Lemon Zest Enhances the glaze with citrus flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Mixing
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients and buttermilk to the mixture, alternating between them and mixing just until combined.
- Fold in the poppy seeds gently.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before transferring to wire rack to cool completely.
Glazing and Serving
- In a small bowl, mix powdered sugar with lemon juice and zest for the glaze.
- Drizzle the glaze over the cooled cake.
- Slice, serve, and enjoy!
Notes
Use room temperature ingredients for the best mixing. Avoid overmixing to keep the cake light and fluffy. Zest lemons before juicing for a fresher flavor.