When I first stumbled upon this Lemon Poppy Seed Cake recipe, I was intrigued by its promise of a tangy yet sweet flavor profile that seemed perfect for a family gathering. As someone who loves experimenting in the kitchen, I decided to give it a try during our last Sunday brunch. To my delight, the cake was a hit. The bright lemon flavor combined with the nutty crunch of poppy seeds made it a refreshing delight that my family couldn’t get enough of. Even my picky eaters, who usually shy away from anything that isn’t chocolate, were won over by the moist texture and the light glaze that added just the right amount of sweetness. This cake has quickly become a staple in our home, and I’m excited to share it with you.
Ingredients
The magic of this Lemon Poppy Seed Cake lies in its simple yet flavorful ingredients. For the cake, you will need:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons poppy seeds
For the glaze, you will need:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This should take about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, milk, lemon zest, and lemon juice until well combined. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Stir in the poppy seeds by hand.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.
Nutrition Facts
This delicious Lemon Poppy Seed Cake yields approximately 12 servings. Each serving contains about 250 calories. While this dessert is a treat, it offers a burst of citrus flavor that makes it a worthwhile indulgence.
Preparation Time
From start to finish, the preparation and cooking time for this Lemon Poppy Seed Cake is approximately 45 minutes. It’s a quick and easy recipe that provides a refreshing dessert option for any occasion.
How to Serve
The versatility of this Lemon Poppy Seed Cake makes it ideal for various occasions. Here are some ways to serve it:
- Simple and Classic: Serve slices of the cake as is, allowing the lemon and poppy seed flavors to shine.
- With Fresh Berries: Pair the cake with a handful of fresh raspberries or blueberries for a burst of color and added freshness.
- With Whipped Cream: Add a dollop of freshly whipped cream on top of each slice for a creamy contrast.
- With Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a delightful treat.
- For Brunch: Include the cake as part of a brunch spread with other pastries and fruits.
Additional Tips
To ensure your Lemon Poppy Seed Cake turns out perfectly every time, here are some additional tips:
- Room Temperature Ingredients: Make sure all your ingredients, especially the butter, eggs, and sour cream, are at room temperature before you start. This helps them blend more smoothly and evenly.
- Fresh Lemons: Use fresh lemon juice and zest for the best flavor. Bottled lemon juice can have a different taste that might not work as well in this recipe.
- Check for Doneness: Oven temperatures can vary, so start checking for doneness a few minutes before the suggested bake time. A toothpick inserted in the center should come out clean or with a few crumbs, but not wet batter.
- Glaze Consistency: If your glaze is too thick, add a bit more lemon juice. If it’s too thin, add more powdered sugar until you reach the desired consistency.
- Storage: Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator.
FAQ Section
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, Greek yogurt can be a great substitute for sour cream in this recipe. It will provide a similar texture and tanginess.
Q: Can I make this cake gluten-free?
A: Absolutely! You can use a gluten-free all-purpose flour blend in place of the regular flour. Just ensure the blend contains xanthan gum for better texture.
Q: How do I prevent the cake from sticking to the pan?
A: To prevent sticking, thoroughly grease and flour your cake pan. You can also line the bottom with parchment paper for extra assurance.
Q: Can I add more poppy seeds?
A: Of course! If you enjoy a more pronounced poppy seed flavor, feel free to increase the amount by a tablespoon or two.
Q: How can I make the cake more lemony?
A: To enhance the lemon flavor, consider adding more lemon zest or a teaspoon of lemon extract to the batter. You can also increase the lemon juice in the glaze.
