why make this recipe
Lemon Poppy Seed Cake with Glaze is a delightful treat that combines the zesty flavor of lemon with the unique crunch of poppy seeds. This cake is light, moist, and bursting with flavor, making it perfect for any occasion. Whether you’re celebrating a special day or simply want something sweet to enjoy with your coffee, this cake is sure to impress. It’s also easy to make, so you don’t have to be a professional baker to create something delicious.
how to make Lemon Poppy Seed Cake with Glaze
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
- 1 tbsp milk (for glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan to prevent sticking.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is combined well.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to over-mix.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and milk. Drizzle it over the cooled cake.
how to serve Lemon Poppy Seed Cake with Glaze
This cake is best served at room temperature. Slice it into pieces and enjoy it as a dessert or snack. It pairs beautifully with a cup of tea or coffee. You can also sprinkle a little extra lemon zest on top for a beautiful presentation.
how to store Lemon Poppy Seed Cake with Glaze
You can store the Lemon Poppy Seed Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, consider refrigerating it, where it can stay fresh for up to a week. If you decide to refrigerate it, let it come to room temperature before serving for the best taste.
tips to make Lemon Poppy Seed Cake with Glaze
- Make sure your butter is softened to room temperature for easier mixing.
- Use freshly squeezed lemon juice for the best flavor.
- Don’t over-mix the batter to keep the cake light and fluffy.
- Allow the cake to cool completely before adding the glaze to prevent it from melting.
variation
You can add blueberries or raspberries into the batter for a fruity twist. Alternatively, you could switch the glaze to a vanilla glaze if you prefer a different taste.
FAQs
Q: Can I use lemon extract instead of fresh lemon juice?
A: Yes, you can use lemon extract, but it may change the texture slightly. If you use extract, you might want to reduce the amount of sugar in the glaze.
Q: What can I use instead of sour cream?
A: You can substitute Greek yogurt for sour cream; it will give a similar texture and acidity.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. When ready to eat, let it thaw in the refrigerator overnight.
Lemon Poppy Seed Cake with Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid over-mixing.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and milk. Drizzle it over the cooled cake.
