Pin It A moist, tender cake bursting with fresh lemon flavor and fragrant poppy seeds, finished with a tangy lemon glaze. Perfect for afternoon tea or a bright dessert.
This glazed lemon poppy seed cake quickly became a favorite in my family for celebrations and casual gatherings alike.
Ingredients
- 2 1/2 cups (320 g) all-purpose flour: For the cake
- 1 1/2 teaspoons baking powder: Leavening agent
- 1/2 teaspoon baking soda: Leavening agent
- 1/2 teaspoon fine sea salt: Balances flavors
- 3 tablespoons poppy seeds: Adds texture and flavor
- 1 cup (225 g) unsalted butter, softened: Provides moisture
- 1 1/2 cups (300 g) granulated sugar: Sweetness
- 3 large eggs, room temperature: Structure and richness
- Zest of 2 large lemons: Bright citrus aroma
- 1/4 cup (60 ml) fresh lemon juice: Tangy flavor
- 1 teaspoon vanilla extract: Flavor enhancement
- 1 cup (240 ml) whole milk, room temperature: Moisture and tenderness
- 1 cup (120 g) powdered sugar, sifted: For the lemon glaze
- 2 3 tablespoons fresh lemon juice: For the lemon glaze
- Zest of 1 lemon (optional): For garnish on glaze
Instructions
- Preheat:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- Cream butter and sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs and flavorings:
- Add eggs, one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Combine:
- On low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
- Prepare pan:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake for 50 55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 35 minutes.
- Cool:
- Cool the cake in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
- Make glaze and finish:
- For the glaze, whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add more juice for a thinner glaze, if desired. Drizzle over the cooled cake. Sprinkle with additional lemon zest if desired. Let the glaze set before slicing and serving.
Pin It Sharing this cake during family tea time always brings smiles and warm conversations around the table.
Notes
Substitute Greek yogurt for half the butter for a lighter texture. Add a few drops of almond extract for a twist. Pair with Earl Grey tea or a glass of dessert wine.
Required Tools
9x5-inch loaf pan Electric mixer or hand whisk Mixing bowls Measuring cups and spoons Zester or fine grater Wire rack
Allergen Information
Contains Wheat (gluten) Eggs Milk (dairy) May contain traces of nuts if using shared equipment Always check labels for hidden allergens
Pin It This cake’s bright citrus flavor and soft crumb make it a perfect treat any time you want a bit of sunshine.
Recipe Questions & Answers
- → What gives the cake its lemon flavor?
The cake's lemon flavor comes from freshly grated lemon zest and fresh lemon juice incorporated into the batter and glaze.
- → How do poppy seeds affect the texture?
Poppy seeds add a slight crunch and a subtle nutty aroma, enhancing both texture and flavor complexity.
- → Can the butter be substituted for a lighter option?
Yes, substituting half the butter with Greek yogurt creates a lighter crumb while maintaining moisture.
- → How should the glaze be applied?
After the cake cools completely, drizzle the lemon glaze evenly over the top and let it set before serving.
- → What is the best way to store leftovers?
Store the cake in an airtight container at room temperature for up to three days to keep it fresh and moist.