Lemon Poppy Seed Cake (Moist and Zesty) Recipe
This Lemon Poppy Seed Cake is a moist and zesty dessert that combines a tender crumb with bright citrus flavor and crunchy poppy seeds. Perfectly balanced with tangy lemon juice and a sweet lemon glaze, it makes a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or loaf pan with butter and lightly dust with flour to prevent the cake from sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Set this mixture aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 2-3 minutes. This step contributes to a soft and airy texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, and vanilla extract until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently and just until combined to avoid overmixing, which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake for a shiny, tart finish.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter when combining wet and dry ingredients to maintain a light texture.
- The glaze can be adjusted in thickness by adding more powdered sugar or lemon juice as desired.
- If a bundt or loaf pan is unavailable, a 9×5 inch loaf pan can also be used.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: lemon poppy seed cake, moist lemon cake, lemon dessert, poppy seed cake, citrus cake, homemade cake, lemon glaze, bundt cake