Poppy Seed Cake
Delight your taste buds with this irresistible Poppy Seed Cake, a moist and tender dessert brimming with nutty poppy seeds, zesty lemon zest, and a touch of aromatic vanilla. Perfectly balanced between sweet and tangy, this cake is crowned with a luscious lemon glaze that adds a bright citrus finish to every bite. Designed to impress yet simple to prepare, this recipe invites you to whip up a bakery-quality treat in just over an hour. Whether for a special occasion or a cozy afternoon tea, this easy-to-follow poppy seed cake pairs beautifully with coffee or tea and serves up to 12 guests. Don't miss out on this timeless, flavor-packed confection!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 4 large Eggs
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 120 milliliters Milk
- 100 grams Poppy seeds
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 tablespoon Lemon zest
- 50 grams Powdered sugar
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9-inch round cake pan.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the poppy seeds, vanilla extract, and lemon zest until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, combine powdered sugar and lemon juice in a small bowl, whisking until smooth.
Drizzle the glaze over the cooled cake before serving.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 21.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 123 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.
