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Lemon Poppy Seed Cake

A delightful cake that combines the zesty flavors of lemon and the crunch of poppy seeds for a moist and flavorful dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup granulated sugar Rubbed with lemon zest for flavor
  • 1/2 cup sour cream For moisture
  • 1/4 cup neutral oil For keeping the cake soft
  • 1/2 cup unsalted butter Melted, for flavor
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons lemon zest For extra flavor
  • 1/4 cup fresh lemon juice
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice For the glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingertips.
  3. In another bowl, mix the sour cream, neutral oil, melted butter, eggs, and fresh lemon juice.
  4. In a separate bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
Baking
  1. Combine the wet and dry ingredients until just mixed, being careful not to overmix.
  2. Pour the batter into the prepared loaf pan and smooth the top.
  3. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Glazing
  1. Let the cake cool for 15-20 minutes before glazing.
  2. In a small bowl, mix the powdered sugar with lemon juice until you achieve a glaze consistency thick like honey.
  3. Drizzle the glaze over the top of the warm cake.

Notes

For a richer flavor, you can add almond extract to the batter. Also, consider using buttermilk if you don't have sour cream. For an extra punch, try double glazing your cake.