Tender cake with fragrant poppy seeds, fresh lemon zest, and a tangy lemon glaze––bright and delicious.
# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 3 tablespoons poppy seeds
06 - 1 cup unsalted butter, softened
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - Zest of 2 large lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 cup whole milk, room temperature
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - Zest of 1 lemon (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
03 - Beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
05 - On low speed, add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients. Mix until just combined without overmixing.
06 - Pour batter into prepared pan and smooth the surface. Bake 50–55 minutes or until a toothpick inserted in center comes out clean. Tent with foil after 35 minutes if top browns too quickly.
07 - Cool cake in pan 15 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth, adding more juice for desired consistency. Optionally, stir in lemon zest.
09 - Drizzle glaze over cooled cake. Allow set before slicing and serving.
