A delightful and moist lemon poppy seed cake that will tantalize your taste buds with its refreshing lemon flavor and crunchy poppy seeds.
Author:Isabella
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tablespoon lemon zest (about 1 lemon)
¼ cup fresh lemon juice
2 tablespoons poppy seeds
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, beat the softened butter until creamy. Add the milk, eggs, lemon zest, lemon juice, poppy seeds, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Notes
For an extra burst of flavor, add a teaspoon of almond extract to the batter.
Consider adding a handful of blueberries or raspberries for a fruity twist.