Lemon Poppy Seed Cake is a delightful dessert that embodies the bright and refreshing flavors of lemon combined with the subtle crunch of poppy seeds. This moist and tender cake is bursting with citrusy goodness and is perfect for any occasion, from brunches to afternoon tea parties. With its irresistible flavor and beautiful presentation, this cake is sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

Lemon Poppy Seed Cake is a true crowd-pleaser, loved for its tangy lemon flavor, delicate texture, and eye-catching appearance. Whether you’re a lemon lover or simply looking for a delightful cake to brighten up your day, this recipe is guaranteed to impress. Plus, it’s easy to make and can be enjoyed any time of year.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer
• Zester or microplane
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack

Directions

Making the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar: In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Lemon Zest: Beat in the eggs one at a time, then add the lemon zest and beat until smooth.
5. Incorporate Sour Cream and Lemon Juice: Mix in the sour cream and fresh lemon juice until well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Transfer Batter to Pan: Pour the batter into the prepared loaf pan and spread it into an even layer with a spatula.
8. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Making the Glaze

1. Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust the consistency as needed by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.

Glazing the Cake

1. Cool Cake: Allow the cake to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out of the pan and transfer it to a wire rack to cool completely.
2. Drizzle Glaze: Once the cake is completely cool, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
3. Slice and Serve: Slice the Lemon Poppy Seed Cake into thick slices and serve at room temperature.

Notes and Tips

• Fresh vs. Bottled Lemon Juice: While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice if that’s all you have on hand. Just be sure to adjust the amount to taste.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. The glaze may soften over time, so you can refresh it by drizzling with additional lemon glaze before serving.
• Make-Ahead: You can prepare the cake ahead of time and glaze it just before serving for added convenience.

Variations and Substitutions

• Lemon Poppy Seed Muffins: Turn this cake recipe into muffins by dividing the batter into muffin tins lined with paper liners and adjusting the baking time accordingly.
• Orange Poppy Seed Cake: For a twist on the classic, substitute orange juice and zest for the lemon juice and zest to make Orange Poppy Seed Cake.

FAQ

Can I use yogurt instead of sour cream?

Yes, you can substitute plain Greek yogurt for sour cream in this recipe. The texture and flavor will be slightly different, but it will still yield a delicious cake.

Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free. Just be sure to check that all other ingredients are gluten-free as well.

Can I freeze leftover cake?

Yes, you can freeze leftover cake slices for longer storage. Wrap them tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container. Thaw in the refrigerator before serving.

Pairings

Lemon Poppy Seed Cake pairs beautifully with a cup of hot tea or coffee for a delightful afternoon treat. For added indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

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