Description
A moist and tender lemon poppy seed cake with a bright citrus flavor and crunchy poppy seeds, topped with a simple lemon glaze.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
- For the glaze: 1/2 cup powdered sugar, 2 tablespoons fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour an 8×4 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined.
- Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze: whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
You can customize the seasonings to taste. For extra lemon flavor, add more zest or a drop of lemon extract.