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Lemon Poppyseed Cake

Lemon Poppyseed Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat sour cream
  • 2 tablespoons poppy seeds
  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice

Method
 

  1. Cream the butter and sugar until pale and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, then the lemon zest, lemon juice, and vanilla.
  3. Fold in half the dry ingredients, then the sour cream, then the remaining dry ingredients and poppy seeds until just combined.
  4. Spread the batter into a parchment-lined 9x5-inch loaf pan and bake at 350°F (175°C) for 50-55 minutes, until a toothpick comes out with moist crumbs.
  5. Cool 10 minutes in the pan, then lift out. Whisk powdered sugar with lemon juice and drizzle over the warm cake. Slice and serve.

Notes

Let the cake cool until it is just warm before glazing, so the glaze sets but still seeps into the top a little. For the cleanest slices, wait until it is fully cooled and use a serrated knife.