Description
A moist and zesty Lemon Poppy Seed Cake bursting with citrus flavor and a delightful crunch from poppy seeds.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice
- 2 tablespoons poppy seeds
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons lemon juice (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl.
- Cream the butter and granulated sugar together until light and fluffy in a larger bowl.
- Beat in the eggs one at a time, then fold in the lemon zest and lemon juice.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the poppy seeds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Combine powdered sugar with lemon juice for the glaze until smooth and glossy.
- Drizzle the glaze over the cooled cake.
Notes
Store the cake unglazed in an airtight container for up to 3 days; also freezes well.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg