Homemade Lemon Poppy Seed Cake That’s Deliciously Moist
This delightful cake combines citrus flavor with the crunch of poppy seeds, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and stability.
- 1.5 cups Granulated Sugar Adds sweetness and moisture.
- 2 teaspoons Baking Powder Provides leavening.
- 0.5 teaspoon Salt Enhances flavors.
Wet Ingredients
- 3 large Eggs Adds richness and moisture.
- 1 cup Whole Milk Provides moisture and richness.
- 0.33 cup Fresh Lemon Juice Adds citrus flavor.
- 2 tablespoons Lemon Zest Enhances lemon flavor.
- 2 tablespoons Poppy Seeds Adds crunch and visual appeal.
- 1 cup Unsalted Butter Contributes to rich flavor and moist texture.
Lemon Glaze
- 1 cup Powdered Sugar For the glaze.
- 2-3 tablespoons Fresh Lemon Juice For the glaze.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing with butter and dusting with flour.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk.
- Fold in poppy seeds gently.
- Divide batter between prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth.
- Once cooled, drizzle glaze over the cake layers.
- Allow glaze to set before slicing.
Notes
Store leftovers in an airtight container for up to three days.