Save Pin 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 cake quickly became a favorite for our family gatherings. The lemon glaze adds the perfect tangy finish that everyone loves.
Ingredients
- 2 1/2 cups (320 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 tablespoons poppy seeds
- 1 cup (225 g) unsalted butter softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs room temperature
- Zest of 2 large lemons
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240 ml) whole milk room temperature
- 1 cup (120 g) powdered sugar sifted
- 2&3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions
- Preheat the oven:
- 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 wet and dry:
- 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:
- 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.
- Set and serve:
- Let the glaze set before slicing and serving.
Save Pin This cake always brings smiles when served, especially during our family afternoon teas filled with laughter and stories.
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
Nutritional Information
Calories 340 Total Fat 15 g Carbohydrates 47 g Protein 5 g per serving
Save Pin This cake is a refreshing treat that balances sweetness and tang perfectly for any occasion.
Questions & Answers
- → How do poppy seeds affect the texture?
Poppy seeds add a subtle crunch and a delicate nutty flavor, creating an interesting contrast to the soft, moist crumb.
- → What is the purpose of the lemon glaze?
The lemon glaze adds a tangy sweetness that complements the citrus zest in the cake, enhancing brightness and moisture.
- → Can I substitute any ingredients for a lighter version?
Replacing half the butter with Greek yogurt lightens the texture while maintaining moisture and tenderness.
- → At what temperature and for how long should the cake be baked?
Bake at 350°F (175°C) for about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- → How can I store this cake properly?
Store leftovers in an airtight container at room temperature for up to three days to retain freshness.
- → Can I add extra flavor variations?
A few drops of almond extract add a lovely twist without overpowering the lemon and poppy seed flavors.