Easy Lemon Poppy Seed Cake
A delightful lemon poppy seed cake that radiates sunshine with its tender crumb, zesty citrus notes, and a light glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Whisk together the flour, baking powder, salt, and poppy seeds in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla, lemon juice, and lemon zest.
- Combine the dry ingredients with the wet mixture, alternating with milk.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes before removing.
- Drizzle the glaze made from powdered sugar and lemon juice over the cooled cake.
Notes
This cake can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 23g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/easy-lemon-poppy-seed-cake/