🍋 Lemon Poppy Seed Cake
☕ Moist, fluffy, and full of lemony goodness with a light crunch from the poppy seeds.
Prep Time: 15 min�Bake Time: 45–50 min�Serves: 8–10
🧁 Ingredients
For the Cake:
• 1 ½ cups (190g) all-purpose flour
• 2 tbsp poppy seeds
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) sugar
• 2 large eggs
• 1 tbsp lemon zest (from 1–2 lemons)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• ½ cup (120ml) milk or buttermilk
• Optional: 2 tbsp plain yogurt or sour cream (for extra moisture)
For the Lemon Glaze:
• ¾ cup (90g) powdered sugar
• 1–2 tbsp lemon juice (adjust for thickness)
🧁 Instructions
1. Prep:
Preheat oven to 175°C (350°F). Grease and line a loaf tin or 20cm (8-inch) round/square cake pan.
2. Mix Dry Ingredients:
In a bowl, whisk flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
4. Add Eggs & Flavour:
Add eggs one at a time, beating well. Stir in lemon zest, lemon juice, and vanilla.
5. Combine Wet & Dry:
Alternate adding the dry ingredients and milk (plus yogurt, if using), mixing until just combined. Don’t overmix.
6. Bake:
Pour batter into the prepared pan and smooth the top.�Bake for 45–50 minutes, or until a toothpick comes out clean.
7. Cool & Glaze:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.�While still slightly warm, drizzle with lemon glaze.
✨ Lemon Glaze Tip:
For a thicker glaze, use less lemon juice.�For a thinner drizzle, add a bit more juice or a splash of milk.
🍽️ Serving Ideas:
• Serve with tea, coffee, or a scoop of vanilla ice cream.
• Garnish with thin lemon slices or edible flowers for a pretty finish.