Description
A delightful Lemon Poppy Seed Cake with a zesty glaze that brings warmth and comfort, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a loaf or bundt pan.
- Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar until light and fluffy in another bowl.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- 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 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, lemon juice, and milk to make the glaze.
- Drizzle over cooled cake.
Notes
Use fresh lemon juice and zest for the best flavor. Let the cake cool completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg