Description
A moist and tender lemon poppy seed cake bursting with fresh lemon flavor and speckled with crunchy poppy seeds. Finished with a bright lemon glaze for the perfect citrusy treat.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch loaf pan or round cake pan.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each. Mix in Greek yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Pour batter into prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with enough lemon juice to make a pourable glaze. Drizzle over cooled cake.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Store leftover cake covered at room temperature for up to 3 days.
- This cake can be frozen (without glaze) for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg