Description
A bright and buttery lemon poppy seed cake inspired by classic French baking, topped with a fresh lemon glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons poppy seeds
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F and grease a bundt or loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the batter.
- Stir in lemon zest, lemon juice, and poppy seeds.
- Bake 45 to 55 minutes until a toothpick comes out clean.
- Cool completely.
- Mix powdered sugar with lemon juice and drizzle over cake.
Notes
- Use fresh lemons for best flavor.
- Do not overmix the batter.
- Allow cake to cool before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: lemon poppy seed cake, lemon bundt cake, classic lemon cake recipe, poppy seed dessert