Lemon Poppy Seed Cake with Lemon Glaze Recipe
This delightful Lemon Poppy Seed Cake combines a moist, tender crumb infused with fresh lemon zest and juice, punctuated by the subtle crunch of poppy seeds. Topped with a luscious milk and butter soak and finished with a smooth lemon glaze, this cake is perfect for any occasion and offers a refreshing citrus flavor with every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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 easy removal of the cake after baking.
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all dry ingredients, preparing the base for the batter.
- Mix the Wet Ingredients: In a separate bowl, beat the eggs and vegetable oil until smooth. Then, add lemon juice, lemon zest, and vanilla extract, mixing well until thoroughly combined to create the wet mixture.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, gently folding them together until fully combined. Be careful not to overmix to maintain a light cake texture.
- Add the Poppy Seeds: Fold in the poppy seeds evenly throughout the batter to add flavor and a pleasing crunch to the cake.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Add the Topping: While the cake bakes, heat the whole milk, unsalted butter, and sugar in a saucepan until the butter melts and the sugar dissolves, creating a warm soak. Once the cake is out of the oven, use a skewer or toothpick to poke holes all over the surface, then pour the warm milk mixture evenly over the cake to soak in.
- Make the Glaze: Mix the confectioners’ sugar and whole milk together until smooth to form a glaze. After the cake has cooled slightly for 10-15 minutes, drizzle the glaze over the top, allowing it to settle into the holes before serving.
Notes
- Use room temperature eggs to ensure even mixing and a better cake texture.
- Do not overmix the batter to prevent a dense cake.
- Make sure to line and grease the springform pan well for easy release.
- The warm milk-soak helps keep the cake moist and flavorful.
- The glaze adds a sweet, creamy finish to balance the tartness of the lemon.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: Lemon poppy seed cake, citrus cake, moist lemon cake, springform pan cake, lemon glaze, poppy seed dessert
