Easy Lemon Poppy Seed Cake
Easy Lemon Poppy Seed Cake is a bright, soft, and flavorful dessert. Fresh lemon and crunchy poppy seeds create a wonderful balance. This simple cake is perfect for brunches, celebrations, and everyday treats.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Electric mixer
- Loaf pan or cake pan
- Zester or grater
- Cooling Rack
Ingredients
For the Cake
• 2 cups (250g) all-purpose flour
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest
• ¼ cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup (120g) sour cream
For the Lemon Glaze
• 1 cup (120g) powdered sugar
• 2–3 tablespoons fresh lemon juice
Instructions
1. Preheat your oven to 350°F (175°C) before beginning.
2. Grease a loaf pan and line it with parchment.
3. Whisk flour, baking powder, poppy seeds, and salt until combined.
4. Beat butter and sugar until light and fluffy throughout.
5. Add eggs individually, mixing well after each addition.
6. Stir in lemon zest, lemon juice, and vanilla extract.
7. Add sour cream and dry ingredients in alternating batches.
8. Mix gently until a smooth batter forms completely.
9. Evenly spread the batter in the prepared pan before baking.
10. Bake for 35–40 minutes until golden and fully baked.
11. Cool inside the pan for ten minutes before removing.
12. Transfer to a wire rack and cool completely.
13. Whisk glaze ingredients together until smooth and pourable.
14. Drizzle glaze over the cooled cake before serving.
Notes
- Fresh lemon juice creates a brighter flavor than bottled alternatives.
- Measure flour carefully to prevent a dry cake texture.
- Let ingredients reach room temperature for the best cake consistency.
- Avoid overmixing to keep the crumb soft and tender.
- Cool completely before glazing for the best finished appearance.