How to Make Lemon Poppy Seed Cake: A Recipe Bursting with Zesty Flavors

There’s something utterly irresistible about a slice of lemon poppy seed cake. Is it the vibrant citrus aroma? The delightful crunch of poppy seeds? Or maybe it’s the promise of a moist and tender crumb that simply melts in your mouth.

This recipe for lemon poppy seed cake is a celebration of bright, zesty flavors and satisfying textures. It’s easier to make than you might think, and the result is a delicious treat perfect for any occasion, from casual afternoon tea to special celebrations. So, gather your ingredients, and let’s bake a cake that’s bursting with sunshine!

Ingredients You’ll Need

Here’s everything you need to bake a beautiful lemon poppy seed cake:

For the Cake:

• 2 1/4 cups (281g) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) freshly squeezed lemon juice
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons poppy seeds

For the Lemon Glaze:

• 1 cup (120g) powdered sugar, sifted
• 2-3 tablespoons freshly squeezed lemon juice

Lemon Poppy Seed Cake Ingredients

Tools You’ll Need

• 9×13 inch baking pan
• Parchment paper
• Electric mixer (stand mixer or hand mixer)
• Measuring cups and spoons
• Mixing bowls
• Whisk
• Rubber spatula
• Zester
• Juicer (optional)
• Toothpick
• Wire rack

Step-by-Step Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Line the bottom with parchment paper for easy removal later.

2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

5. Combine Wet Ingredients: In a medium bowl, whisk together the buttermilk, lemon juice, and lemon zest.

6. Gradually Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined, being careful not to overmix.

7. Fold in Poppy Seeds: Gently fold in the poppy seeds.

8. Pour Batter and Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.

9. Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Making the Lemon Glaze

While the cake is cooling, prepare the lemon glaze:

1. Whisk Together Glaze Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, if needed to reach your desired consistency.

2. Glaze the Cooled Cake: Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides.

Tips and Tricks for the Best Lemon Poppy Seed Cake

• Use Fresh Lemons: The flavor of fresh lemon juice and zest simply can’t be beaten! For the best results, use freshly squeezed lemon juice and zest.

• Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix the batter until the ingredients are just combined.

• Test for Doneness: Even if you think the cake is ready, it’s always best to test for doneness with a toothpick. If it comes out with a few moist crumbs clinging to it, bake for a few more minutes.

• Get Creative with Glaze: Feel free to adjust the amount of lemon juice in the glaze to your liking. For a sweeter glaze, use less lemon juice. You can also add a teaspoon of vanilla extract to the glaze for an extra layer of flavor.

Lemon Poppy Seed Cake Baking

FAQs About Lemon Poppy Seed Cake

Q: Can I use a different type of pan?

A: While a 9×13 inch pan is standard for this recipe, you can use a bundt pan or even make cupcakes! Just keep in mind that the baking time will need to be adjusted.

Q: Can I freeze lemon poppy seed cake?

A: Yes, you can freeze the cake either before or after glazing. Wrap it tightly in plastic wrap and then again in aluminum foil. Thaw overnight in the refrigerator before serving.

Presenting Your Lemon Poppy Seed Cake

This cake is beautiful on its own, but you can easily dress it up for a special occasion. Here are a few ideas:

• Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance.
• Garnish with Lemon Slices: Thinly sliced lemon rounds or wedges make a simple yet stunning garnish.
• Add Fresh Berries: For a pop of color and freshness, top the cake with fresh raspberries, blueberries, or strawberries.

Lemon Poppy Seed Cake

This lemon poppy seed cake recipe is a keeper! It’s the perfect balance of tart and sweet, with a delightful texture thanks to the poppy seeds. Enjoy baking this sunshine-filled treat and sharing it with loved ones. And don’t forget to check out our other delicious cake recipes on [internal_links] for more baking inspiration!