Save on Pinterest 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
I have made this cake several times and it never fails to impress guests with its perfect balance of tangy and sweet flavors
Ingredients
- For the Cake: 2 1/2 cups (320 g) all-purpose flour
- For the Cake: 1 1/2 teaspoons baking powder
- For the Cake: 1/2 teaspoon baking soda
- For the Cake: 1/2 teaspoon fine sea salt
- For the Cake: 3 tablespoons poppy seeds
- For the Cake: 1 cup (225 g) unsalted butter softened
- For the Cake: 1 1/2 cups (300 g) granulated sugar
- For the Cake: 3 large eggs room temperature
- For the Cake: Zest of 2 large lemons
- For the Cake: 1/4 cup (60 ml) fresh lemon juice
- For the Cake: 1 teaspoon vanilla extract
- For the Cake: 1 cup (240 ml) whole milk room temperature
- For the Lemon Glaze: 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)
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 batter for baking:
- 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:
- 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 glaze:
- Let the glaze set before slicing and serving
Save on Pinterest This cake always brings smiles to our family teatime It’s a tradition we cherish
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 on Pinterest Enjoy this bright refreshing cake as a delightful finish to any meal or a comforting afternoon treat
Recipe Questions & Answers
- → How do I prevent the cake from browning too quickly?
If the top starts browning too fast, tent the cake with foil after 35 minutes of baking to ensure even cooking.
- → Can I use a substitute for butter in the batter?
Yes, you can replace half of the butter with Greek yogurt for a lighter texture without compromising moistness.
- → How can I make the lemon glaze thinner or thicker?
Adjust the glaze thickness by adding more lemon juice to thin it out or powder sugar to thicken as desired.
- → What tools are needed to prepare this cake?
You will need a loaf pan (9x5 inch), electric mixer or whisk, mixing bowls, measuring tools, zesting tool, and a wire rack for cooling.
- → How long does the cake stay fresh?
Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.