Description
Bright and tender lemon poppy seed cake bursting with fresh citrus flavor and a delicate crunch from poppy seeds, finished with a light lemon glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup plain Greek yogurt
- 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 line an 8×4-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in lemon zest, lemon juice, Greek yogurt, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice together to make the glaze. Drizzle over cooled cake before slicing.
Notes
- Do not overmix the batter to keep the cake tender.
- Add extra lemon zest for stronger citrus flavor.
- Store in an airtight container at room temperature for up to 3 days.
- The glaze can be adjusted for thickness by adding more sugar or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American