Lemon Poppy Seed Cake Recipe

Introduction

Lemon Poppy Seed Cake is a delightful, zesty dessert that blends the bright flavor of fresh lemons with the crunch of poppy seeds, creating a cake that is both refreshing and satisfying. This cake is soft, moist, and aromatic, with a perfect balance of tangy lemon and subtle crunch from the poppy seeds. It’s ideal for afternoon tea, family gatherings, or as a sweet treat to enjoy on a sunny afternoon.

The cake is easy to make, with simple ingredients that come together to create a flavorful dessert. Whether you’re a baking novice or a seasoned pro, this cake is sure to impress with its bright flavor and elegant appearance. The lemon glaze on top adds an extra layer of sweetness and tartness, making each bite even more irresistible.

Why You’ll Love Lemon Poppy Seed Cake

• Bright, Refreshing Flavor: The combination of lemon zest and juice infuses the cake with a fresh, citrusy flavor that brightens up any occasion.
• Light and Moist Texture: The cake’s crumb is light and fluffy, while the poppy seeds add a subtle texture that contrasts beautifully with the soft cake.
• Simple Ingredients: With just a few pantry staples like flour, sugar, eggs, and butter, you can make this cake at home with ease.
• Perfect for Any Occasion: Lemon Poppy Seed Cake is versatile and can be served for tea, brunch, or as a sweet finish to a dinner party. It’s also a great gift for birthdays or holidays.
• Easy to Make: With straightforward instructions, this cake is perfect for bakers of all levels, requiring only a few steps to create something extraordinary.

Preparation and Cooking Time

• Total Time: 1 hour and 10 minutes
• Preparation Time: 15 minutes
• Cooking Time: 45-50 minutes
• Servings: Approximately 8-10 servings
• Calories per Serving: Around 300-350 calories per slice, depending on portion size and ingredients.

Nutrition Facts (Per Serving)

• Calories: 300-350 kcal
• Fat: 15-18g
• Carbohydrates: 40-45g
• Protein: 3g
• Fiber: 1g
• Sugar: 25-30g

Ingredients

For the Lemon Poppy Seed Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest (from about 2 lemons)
• 3 tablespoons lemon juice (from about 1 lemon)
• 1 teaspoon vanilla extract
• 1 ¼ cups buttermilk
• 3 tablespoons poppy seeds

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest (optional)

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8-inch round cake pan. You can also line the pan with parchment paper for easy removal after baking. Make sure the pan is well-prepared to avoid the cake sticking during baking.

2. Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the dry ingredients and ensures the cake rises evenly. Set this bowl aside.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process will take about 2-3 minutes. Creaming the butter and sugar together helps incorporate air into the batter, which results in a lighter cake.

4. Add the Eggs and Flavors

Once the butter and sugar are well-creamed, add the eggs one at a time, beating well after each addition. This helps to create a smooth batter and ensures the eggs are fully incorporated. After the eggs, mix in the lemon zest, lemon juice, and vanilla extract until everything is well combined. The zest will add a burst of lemon flavor, while the juice contributes a slight tartness.

5. Add the Dry Ingredients and Buttermilk

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Start with a small amount of the dry ingredients, then add some of the buttermilk, and repeat the process until both are fully incorporated. Mix until just combined—be careful not to overmix the batter, as this could make the cake dense.

6. Stir in the Poppy Seeds

Once the batter is smooth, gently fold in the poppy seeds using a spatula. The poppy seeds will add a subtle crunch and texture to the cake, and their presence also creates the characteristic look of a poppy seed cake.

7. Pour the Batter into the Pan

Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the top so that it’s level. Tap the pan lightly on the counter to remove any air bubbles from the batter, ensuring that the cake bakes evenly.

8. Bake the Cake

Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The cake should be golden brown on top and spring back when lightly pressed. Every oven is different, so start checking the cake at the 40-minute mark to ensure it doesn’t overbake.

9. Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart when you remove it from the pan. Once the cake is fully cooled, you can drizzle it with the lemon glaze.

10. Prepare the Lemon Glaze

While the cake is cooling, prepare the lemon glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth. If the glaze is too thick, add a bit more lemon juice to reach your desired consistency. You can also add a teaspoon of lemon zest to the glaze for an extra punch of lemon flavor. The glaze should be pourable but not too runny.

11. Glaze the Cake

Once the cake has cooled completely, drizzle the lemon glaze over the top. You can either pour it over the cake in a thin stream or use a spoon to gently spread it over the surface. Let the glaze set for a few minutes before slicing and serving the cake.

Tips for Perfect Lemon Poppy Seed Cake

• Use Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature before starting. This helps the ingredients mix together more easily and ensures a smooth batter.
• Measure the Flour Correctly: To avoid adding too much flour, use the spoon-and-level method. Spoon the flour into your measuring cup and level it off with a knife. This ensures accuracy in your measurements and prevents the cake from becoming too dense.
• Don’t Overmix the Batter: Overmixing the batter can cause the cake to be tough. Mix only until the ingredients are just combined to keep the cake light and fluffy.
• Add Extra Lemon Zest: If you love lemon, feel free to add a little extra lemon zest to the cake or the glaze for an even stronger lemon flavor.
• Use Fresh Lemon Juice: Fresh lemon juice will provide the best flavor. Bottled lemon juice doesn’t have the same bright, tangy taste and can affect the overall flavor of the cake.
• Check the Cake for Doneness: Ovens can vary, so check your cake starting at the 40-minute mark. Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.

Variations of Lemon Poppy Seed Cake

• Lemon Blueberry Poppy Seed Cake: Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist. The blueberries will add a burst of sweetness and color that pairs perfectly with the lemon flavor.
• Gluten-Free Lemon Poppy Seed Cake: Replace the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Make sure the flour blend includes xanthan gum or another binding agent to ensure the cake holds together properly.
• Lemon Almond Poppy Seed Cake: Add 1 teaspoon of almond extract to the batter for a nutty, fragrant twist. The almond flavor pairs beautifully with the lemon, creating a sophisticated flavor profile.
• Lemon Poppy Seed Bundt Cake: Instead of a loaf pan, bake the batter in a Bundt pan for a beautiful, intricate cake. Just make sure to grease the pan well, especially in the crevices, to ensure the cake comes out easily.

Storage and Shelf Life

Lemon Poppy Seed Cake is best enjoyed fresh but can be stored for later. Store the cake in an airtight container at room temperature for 3-4 days. If you have leftover glaze, store it in a separate container in the refrigerator.

To extend the cake’s shelf life, you can freeze it. Wrap the cooled cake tightly in plastic wrap and then foil, or place it in an airtight container. Frozen cake can be kept for up to 3 months. To thaw, let the cake sit at room temperature for a few hours before glazing and serving.

Side Dishes and Pairings for Lemon Poppy Seed Cake

• Afternoon Tea: Serve the Lemon Poppy Seed Cake alongside a pot of hot tea, such as Earl Grey or chamomile, for a relaxing afternoon treat.
• Fresh Fruit: Serve the cake with a side of fresh berries, such as strawberries, raspberries, or blueberries, for a refreshing contrast to the cake’s sweetness.
• Whipped Cream: For an extra indulgent dessert, top the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
• Lemon Sorbet: Pair the cake with a light and refreshing lemon sorbet for a zesty dessert combination.

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Conclusion

Lemon Poppy Seed Cake is the perfect combination of sweet, tart, and refreshing, with a light, airy texture that melts in your mouth. The addition of poppy seeds gives the cake a unique texture and flavor that complements the bright lemon flavor perfectly. Whether you’re baking for a special occasion or simply craving something sweet, this cake is sure to become a favorite in your recipe repertoire. Enjoy the zesty goodness of this cake with family and friends, and indulge in a slice of sunny, citrusy heaven!