Lemon Poppy Seed Cake (Printable)

Light, moist cake with fresh lemon flavor and crunchy poppy seeds. Perfect for afternoon tea or dessert.

# What goes in:

→ 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

# Directions:

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. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Gradually add dry ingredients to wet mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix until just combined; avoid overmixing.
06 - Pour batter into prepared pan and smooth top. Bake for 45-50 minutes until a toothpick inserted into center comes out clean.
07 - Allow cake to cool in pan for 15 minutes, then turn out onto wire rack to cool completely.
08 - Whisk powdered sugar with enough lemon juice to achieve thick but pourable consistency. Drizzle over cooled cake before serving.

# Expert Advice:

01 -
  • The texture impossibly tender with those tiny little crunches throughout
  • That bright lemon glaze takes it from everyday cake to something that feels like a special occasion
  • It keeps beautifully for days, actually getting better as the flavors settle in
02 -
  • Room temperature ingredients are the secret to a smooth batter that bakes evenly
  • Overmixing once the flour is added will make your cake tough, stop as soon as everything combines
  • The glaze should be thick enough to hold its shape but thin enough to drizzle beautifully
03 -
  • Zest your lemons before juicing them, it's so much easier to handle the whole fruit
  • Wrap the cooled cake tightly in plastic wrap and it will stay moist for up to four days
  • If you dont have a Bundt pan, two loaf pans work beautifully and you can gift one

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