Lemon Poppy Seed Cake

This light and refreshing lemon poppy seed cake is bursting with zesty lemon flavor and a hint of crunch from the poppy seeds. It’s a perfect spring or summer dessert!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or whole milk)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix until just combined.
6. Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes (for round pan) or 45-50 minutes (for bundt pan) or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
9. Glaze and Serve: Once the cake has cooled, drizzle the glaze over the top. Let it set before slicing and serving.

Make-Ahead & Storage Instructions:

Store leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days. You can freeze the cake (without the glaze) for up to 3 months—just wrap it tightly in plastic wrap and foil.

Customization Ideas:

• Lemon Frosting: For an extra lemony touch, frost the cake with lemon buttercream or cream cheese frosting.
• Berry Version: Add fresh berries like raspberries or blueberries on top or in the batter for a fruity twist.
• Healthier Version: Substitute half the butter with Greek yogurt for a lighter cake.

This lemon poppy seed cake is tangy, sweet, and perfectly moist—ideal for any occasion! 🍋🌸