Desserts
Classic Lemon Poppy Seed Cake
Moist and tangy lemon cake studded with crunchy poppy seeds, topped with a light lemon glaze for a bright, refreshing dessert.
Prep15 min
Cook30 min
Rest / chill0 min
Total45 min
Yield8 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 350 b0F. Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack.
- For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake and let set before slicing.
A little kitchen know-how
Use room temperature eggs and butter for a smooth batter and even texture.
Storage & leftovers
Store cake covered at room temperature up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.