Lemon Poppy Seed Cake
Lemon Poppy Seed Cake is a moist and tender lemon-flavored cake with a subtle crunch and nutty undertone from poppy seeds, drizzled with a sweet glaze. A warm milk mixture poured over the cake after it has been baked results in a super soft and delicate crumb.
Servings: 8 pieces
Calories: 366kcal
Ingredients
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- ½ cup (109 g) vegetable oil
- 2 tablespoons poppy seeds
- ½ cup lemon juice, about 2-3 lemons
- 2 tablespoons lemon zest, about 2 lemons
- ½ teaspoon vanilla extract
Topping
- ½ cup (122.5 g) whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
Glaze
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
- To a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined. Add poppy seeds, lemon juice, lemon zest, and vanilla extract.
- Pour the batter into the lined pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Topping
- In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
- Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
- Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake. While the cake is cooling, make the glaze.
Glaze
- In a medium bowl, combine the confectioners' sugar and milk. Whisk until smooth.
- Pour the glaze over the cooled cake. Make sure the glaze gets into the holes poked by the skewer. (This takes a moment as the glaze settles into the cake.) Add more as needed. Another option is to dust the cake with confectioners sugar.
Notes
How To Store Lemon Poppy Seed Cake
Store Lemon Poppy Seed Cake at room temperature, lightly wrapped in plastic wrap or aluminum foil. It will last up to 2-3 days. For a little bit longer storage, you could store it in the refrigerator. However, I don’t recommend doing that since it will dry out the cake faster.
How to Freeze Lemon Poppy Seed Cake
If opting to freeze, freeze it without the glaze.
To freeze:
Let the cake cool completely.
Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.
Label and date the packaging.
Place the cake in the freezer to store for up to 2-3 months.
When ready to enjoy, let the cake thaw in the refrigerator overnight.
When ready to serve, drizzle the cake with the glaze (if adding).
Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.
Label and date the packaging.
Place the cake in the freezer to store for up to 2-3 months.
When ready to enjoy, let the cake thaw in the refrigerator overnight.
When ready to serve, drizzle the cake with the glaze (if adding).
Nutrition
Serving: 1piece | Calories: 366kcal