This lemon poppy seed cake is moist and beyond delicious, filled with poppy seed and fresh lemon zest, finishing with an amazing lemon glaze. Within an hour you can have this perfect lemony cake which fairly pairs with a coffee or tea.
Ingredients for this Recipe :
Lemon poppy seed Cake Ingredients:
- 1 cup unsalted butter, softened to room temperature
- 1¼ cup granulated sugar, divided
- 1 tsp real vanilla extract
- 3 large eggs, room temperature
- 1/3 cup lemon juice
- 3/4 cup sour cream
- 4 cup flour
- 1¼ tsp baking soda
- 1¼ tsp baking powder
- 2 tbsp poppy seeds
- 1 tbsp lemon zest, preferably organic
- Non-stick cooking spray
Lemon Glaze Ingredients:
- 1 cup powdered sugar
- 1/8 cup whole milk
- 1 tbsp fresh lemon juice
How to Make Lemon Poppy Seed Cake :
Step One:
Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-size Bundt pan by spraying with non-stick cooking spray. Set aside.
Step Two:
Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
Step Three:
Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
Step Four:
Transfer the cake batter into the prepared Bundt pan. Place in the preheated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
Step Five:
While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
Note : For the lemon glaze, add additional milk a little at a time, if necessary, to reach desired consistency
Step Six:
Remove from oven and place a hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy this amazing lemon poppy seed cake with your family!
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Loading...Delicious lemony cake with poppy seed, perfect for coffee time or dessert.
Ingredients
- Coffee Cake Ingredients:
- Non-stick cooking spray
- 1 cup unsalted butter, softened to room temperature
- 1¼ cup granulated sugar, divided
- 1 tsp real vanilla extract
- 3 large eggs, room temperature
- 1/3 cup lemon juice
- 3/4 cup sour cream
- 4 cup flour
- 1¼ tsp baking soda
- 1¼ tsp baking powder
- 2 tbsp poppy seeds
- 1 tbsp lemon zest, preferably organic
- Non-stick cooking spray
- Lemon Glaze Ingredients:
- 1 c. powdered sugar
- 1/8 cup whole milk
- 1 tbsp fresh lemon juice
Instructions
Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-size Bundt pan by spraying with non-stick cooking spray. Set aside.
Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
Transfer the cake batter into the prepared Bundt pan. Place in the preheated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
Remove from oven and place a hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!
Notes
For the lemon glaze, add additional milk a little at a time, if necessary, to reach desired consistency
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