Description
This Moist Lemon Poppy Seed Cake is a bright, tender, and foolproof treat perfectly balanced with tangy lemon and crunchy poppy seeds. It features a luscious lemon glaze that adds extra citrus punch and sweetness, making it an ideal dessert or teatime snack. Easy to prepare and loaded with fresh lemon zest and juice, this cake stays moist thanks to a combination of melted butter, neutral oil, and Greek yogurt.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons poppy seeds
Wet Ingredients
- 1 cup granulated sugar
- Zest of 2 medium lemons
- 6 tablespoons unsalted butter, melted
- 2 tablespoons neutral oil (canola or vegetable)
- ½ cup plain Greek yogurt (or sour cream)
- 2 large eggs
- ¼ cup fresh lemon juice (for batter)
- 1 teaspoon vanilla extract
- ¼ cup milk
Lemon Syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons granulated sugar
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides to easily lift the cake out later.
- Mix zest with sugar: In a large mixing bowl, combine the granulated sugar and freshly grated lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly damp, releasing the flavorful lemon oils.
- Whisk in wet ingredients: Add the melted butter, neutral oil, Greek yogurt, eggs, lemon juice, vanilla extract, and milk to the lemon sugar mixture. Whisk everything together until the batter is smooth, glossy, and fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds to ensure even distribution.
- Bring it together: Gently add the dry ingredients to the wet ingredients. Fold or whisk just until you no longer see dry flour and the batter is smooth. Be careful not to overmix to avoid a dense cake.
- Bake: Pour the batter into your prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 45 to 55 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make quick lemon syrup: While the cake is baking, stir together 2 tablespoons lemon juice and 2 tablespoons granulated sugar until the sugar dissolves completely. Warm slightly if needed to help dissolve the sugar.
- Brush and cool: Once baked, let the cake cool in the pan for 10 minutes before lifting it out using the parchment overhang. Brush the entire warm cake with the lemon syrup to keep it moist and flavorful. Transfer to a wire rack and allow to cool completely.
- Glaze: In a small bowl, whisk together the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle this glaze evenly over the cooled cake. Let the glaze set for 15 to 20 minutes before slicing and serving.
Notes
- Use fresh lemon zest and juice for the best citrus flavor.
- Do not overmix the batter to keep the cake tender and light.
- Neutral oils like canola or vegetable oil help retain moisture, especially when chilling the cake.
- The lemon syrup adds moisture and enhances the lemon flavor inside the cake.
- The glaze sets better if the cake is completely cooled before applying.
- Storage: Keep covered at room temperature for up to 3 days or refrigerate for up to a week.
