Lemon Poppy Seed Cake
Brighten your day with this irresistibly moist and tangy Lemon Poppy Seed Cake, a citrus-infused dessert perfect for any occasion. Bursting with fresh lemon flavor from zesty lemon juice and vibrant lemon zest, this cake delivers a delightful combination of tartness and subtle sweetness. The addition of crunchy poppy seeds creates a unique texture, while the tender crumb comes from the perfect mix of buttermilk and rich, buttery goodness. Topped with a glossy, tangy-sweet lemon glaze, each slice is a refreshing treat that will keep you coming back for more. Quick to prepare and baked to golden perfection in under an hour, this easy lemon poppy seed cake recipe is a must-try for citrus lovers and dessert enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Poppy seeds
- 0.75 cups Unsalted butter (softened)
- 1.25 cups Granulated sugar
- 3 pieces Large eggs
- 2 tablespoons Lemon zest (from 2 lemons)
- 0.25 cups Fresh lemon juice
- 1 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 1 cups Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan. Alternatively, line the pan with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set the mixture aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time into the butter-sugar mixture, beating well after each addition. Mix in the lemon zest, 1/4 cup of fresh lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry mixture, mixing just until incorporated after each addition. Do not overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add a small amount of additional lemon juice to reach your desired consistency.
Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 48.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
