Description
A moist and zesty lemon cake speckled with crunchy poppy seeds, perfect for spring gatherings or teatime treats.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup milk
- For glaze: 1 cup powdered sugar, 2–3 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla.
- Mix in sour cream until well combined.
- Add the dry ingredients in three additions, alternating with milk, beginning and ending with the dry mixture. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice to make glaze. Drizzle over the cooled cake before serving.
Notes
- Use fresh lemon juice and zest for the best flavor.
- The cake can be stored at room temperature in an airtight container for up to 3 days.
- For a lighter texture, substitute half the sour cream with Greek yogurt.