Lemon Poppy Seed Cake with Glaze
This Lemon Poppy Seed Cake with Glaze is a quick and forgiving dessert that pleases even picky eaters, making it perfect for busy families.
Ingredients
Essentials
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup sugar
- 3 pieces eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Optional Add-ons
- Fresh fruit like berries for serving
- Whipped cream for an extra touch
- Chopped nuts for added crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease either a loaf pan or a bundt pan.
- In a mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another larger bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, and beat well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until blended.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Pour the batter into your prepared pan, smoothing the top as you go.
Baking
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Making the glaze
- To make the glaze, whisk together powdered sugar, lemon juice, and milk, then drizzle over the cooled cake.
Notes
This cake can be made ahead of time and stored at room temperature for up to 2-3 days. For longer storage, refrigerate it for about a week. It can also be frozen for up to 3 months.