Lemon Poppy Seed Cake (Printable)

Light, moist cake with fresh lemon flavor and poppy seed crunch, topped with tangy citrus glaze.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or 9x5-inch loaf pan thoroughly to prevent sticking.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl until evenly distributed. Set aside for later use.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes. The mixture should appear pale and increased in volume.
04 - Add eggs one at a time, mixing thoroughly after each addition. Incorporate lemon zest, lemon juice, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to the wet mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix only until just combined to avoid developing gluten.
06 - Transfer batter to the prepared pan, spreading evenly and smoothing the top with a spatula to ensure uniform baking.
07 - Bake for 45-50 minutes until a toothpick inserted into the center emerges clean. The cake should be golden brown and spring back when lightly touched.
08 - Let the cake rest in the pan for 15 minutes to set, then carefully invert onto a wire rack to cool completely before glazing.
09 - Whisk powdered sugar with enough lemon juice to achieve a thick but pourable consistency. Drizzle evenly over the completely cooled cake just before serving.

# Expert Suggestions:

01 -
  • The glaze soaks into the warm cake creating pockets of intense lemon flavor that make people close their eyes and smile
  • It stays moist for days unlike so many other cakes that dry out after a few hours
  • The recipe is forgiving enough for beginners but impressive enough for company
02 -
  • Room temperature ingredients are not optional here they are the difference between a light tender cake and a dense disappointing one
  • The cake continues baking as it cools in the pan so resist the urge to remove it too early or it might collapse
  • Grating the zest directly into the sugar releases the essential oils and infuses the entire cake with deeper lemon flavor
03 -
  • Butter and line your pan even if it says nonstick because the poppy seeds can make the cake stick in places
  • Use a microplane for the zest to avoid the bitter white pith which will make your cake taste unpleasantly bitter

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