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Lemon Poppy Seed Cake Recipe

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★★★★★

4.4 from 67 reviews

This Lemon Poppy Seed Cake is a delightful citrus-infused dessert featuring tender cake dotted with crunchy poppy seeds, soaked in a buttery milk topping, and finished with a smooth lemon glaze. Perfectly moist and bursting with bright lemon flavor, it’s an elegant yet easy cake to bake and impress your guests.

Ingredients

Scale

For the Cake:

  • 3 large eggs, room temperature
  • 2 ½ teaspoons baking powder
  • 1 cup (125 g) all-purpose flour
  • ½ teaspoon kosher salt
  • ⅓ cup (67 g) granulated sugar
  • ½ cup (109 g) vegetable oil
  • 2 tablespoons poppy seeds
  • 2 tablespoons lemon zest
  • ½ cup lemon juice
  • ½ teaspoon vanilla extract

For the Topping:

  • 2 tablespoons unsalted butter
  • ½ cup (122.5 g) whole milk
  • 2 tablespoons granulated sugar

For the Glaze:

  • 2 tablespoons whole milk
  • 1 cup (125 g) confectioners’ sugar

Instructions

  1. Preheat and Prepare Your Pan: Preheat your oven to 375°F (190°C). Grease a 7-inch springform pan with cooking spray and line the bottom and sides with parchment paper to ensure the cake comes out easily after baking.
  2. Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt to evenly distribute the dry ingredients.
  3. Mix the Wet Ingredients: In a separate bowl, beat the eggs and vegetable oil until smooth. Then add the lemon juice, lemon zest, and vanilla extract, mixing until well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently fold until fully combined, being careful not to overmix to avoid a dense cake.
  5. Add the Poppy Seeds: Fold in the poppy seeds to add a pleasant crunch and flavor throughout the batter.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Add the Topping: While the cake bakes, heat the whole milk, unsalted butter, and granulated sugar in a saucepan until the butter melts and sugar dissolves. Once the cake is out of the oven, use a skewer or toothpick to poke holes all over the cake, then pour the warm milk mixture evenly over to soak it in.
  8. Make the Glaze: In a small bowl, mix the confectioners’ sugar and whole milk to form a smooth glaze. After the cake has cooled slightly for 10-15 minutes, drizzle the glaze over the top, allowing it to seep into the holes before serving.

Notes

  • Use fresh lemon zest and juice for the best citrus flavor.
  • Be careful not to overmix the batter to keep the cake light and fluffy.
  • Allow the cake to cool slightly before adding the glaze to prevent it from melting off.
  • The topping soaks into the cake, making it extra moist—do not skip this step.
  • If you don’t have a springform pan, a 7-inch round cake pan lined with parchment will also work.

Keywords: lemon cake, poppy seed cake, lemon poppy seed dessert, citrus cake, moist lemon cake

Find it online: https://mixitwitjoe.com/lemon-poppy-seed-cake-recipe/