Description
A delightful Lemon Poppy Seed Cake, bursting with vibrant citrus flavors and nutty crunch, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup poppy seeds
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt or loaf pan.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest until combined.
- Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the cooled cake.
- Enjoy!
Notes
Use fresh lemons for better flavor. Avoid overmixing to prevent a dense cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg