Here’s a bright, moist Lemon Poppy Seed Cake 🍋✨
Perfect for spring, brunch, or anytime you want a fresh citrus dessert.
🍋 Lemon Poppy Seed Cake
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1–2 lemons)
- ½ cup milk
- ¼ cup fresh lemon juice
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
1. Preheat & prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
2. Mix dry ingredients
- In a bowl, whisk together flour, baking powder, salt, and poppy seeds.
3. Cream butter & sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and lemon zest.
4. Combine wet & dry
- Gradually add flour mixture, alternating with milk and lemon juice, beginning and ending with flour.
- Mix until just combined—don’t overmix.
5. Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes, until a toothpick comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack.
6. Optional glaze
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake for extra sweetness and lemon flavor.
Tips & Variations
- Bundt cake: Bake in a greased bundt pan for a pretty presentation; bake 10–15 minutes longer.
- Extra lemony: Add 1–2 teaspoons lemon extract or extra zest.
- Healthier twist: Substitute half the flour with whole wheat pastry flour.
- Frosted version: Spread cream cheese frosting instead of glaze for a richer treat.
If you want, I can also give a mini muffin version or a gluten-free lemon poppy seed cake recipe.
