Lemon Poppy Seed Cake with Lemon Glaze
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4.9
87 reviews
Excellent
Lemon Poppy Seed Cake with Lemon Glaze
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Lemon Poppy Seed Cake with Lemon Glaze is a moist, tender cake featuring poppy seeds soaked in a lemony milk mixture, combined with butter, oil, sugar, eggs, sour cream, and lemon zest and juice. The optional lemon glaze adds bright sweetness, enhancing the citrus flavor. The cake is baked in a Bundt pan to a golden finish with balanced moisture and texture.
Description
This cake uses a full cup of poppy seeds soaked with milk and honey to extract flavor and soften the seeds. The mixture is combined with room-temperature butter, vegetable oil, sugar, egg yolks, lemon zest and juice, vanilla, and sour cream to create a rich batter. Dry ingredients including flour, baking soda, and salt are sifted and folded in gradually. Egg whites are beaten separately and gently folded to create lightness. The batter is baked in a greased 9-10 inch Bundt pan at 350°F until done, resulting in a moist cake with a tender crumb and speckled with poppy seeds.
The optional lemon glaze, made from powdered sugar and lemon juice, can be drizzled warm or allowed to set for a dusted finish. This adds a sweet-tart contrast enhancing the lemon notes. The cake serves well as a dessert or teatime treat, offering balanced citrus flavor and varied texture from the poppy seeds.
If you prefer a less crunchy texture with more pronounced poppy flavor, grinding the seeds before soaking is recommended. Baking tools like an electric mixer, sifter, and cooling rack are helpful for best results.
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Ingredients
Cake
- 1 cup poppy seeds
- 1 cup milk (full fat recommended)
- 2 tablespoons honey
- 1/2 cup butter 1 stick, unsalted, room temperature
- 3/4 cup vegetable oil canola and coconut work well
- 1 1/2 cups sugar
- 4 large egg room temperature, separated
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice freshly squeezed
- 1 1/2 teaspoons vanilla extract
- 1 cup sour cream (full fat recommended)
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- powdered sugar for dusting, optional
Lemon Icing Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons lemon juice freshly squeezed
Warm Lemon Glaze (optional)
- 1 cup powdered sugar
- 3 tablespoons lemon juice fresh
- 1 tablespoon water
Instructions
- Preheat oven to 350 degrees F. Grease a 9-10 inch Bundt cake pan (12 cup capacity) and set aside.If you prefer a crunchier, more seed-filled texture, leave the seeds whole. If you prefer a less crunchy cake with a more pronounced poppy seed flavor, grind the seeds in a coffee grinder. In a small saucepan, combine poppy seeds (whole or ground), milk, and honey. Stir till combined and bring to a boil over medium heat, stirring constantly. Let mixture boil for 1 minute, then remove from heat and let stand for 20 minutes or until lukewarm.
- Place poppy seed mixture into a mixing bowl along with butter, oil and sugar. Beat on high until all ingredients are thoroughly mixed. Add egg yolks to the mixture and beat again on high. Add lemon zest, lemon juice, vanilla and sour cream and beat until blended.
- Sift together flour, baking soda, and salt.
- Gradually combine dry and wet ingredients, beating together until well combined. Scrape the sides of the bowl to make sure all dry ingredients are fully incorporated.
- In a separate clean and dry mixing bowl, beat egg whites to stiff peaks.
- Gently fold the egg whites into the poppy seed batter.
- Pour the batter into the Bundt pan. Bundt pan depths vary, so make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan.Smooth the batter on the top so it is flat and even all the way around the pan.
- Bake cake in preheated oven for 55-65 minutes. When the edges darken and pull fully away from the sides of the pan and the cake browns all the way across the surface, it’s ready. You should be able to insert a toothpick into the thickest part of the cake and have it come out clean.The top of the cake might be a bit domed. If it bothers you, you can trim it down with a knife to flatten—and snack on the freshly baked trimmings. Yum!
- Let the cake cool for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely.
- I have a few topping options for this cake. I prefer the lemon icing, personally, but they are all delish. I don't recommend combining options or you'll be on sugar overload! One topping should suffice, or none at all if you want something less dessert-like to serve with tea or coffee. :)
- Option #1: Dust the cake with powdered sugar. To keep things neat, I like to do this part on a wire cooling rack with a piece of parchment paper underneath to catch extra sugar. You can simply do it on a plate if you prefer. Put 3 tbsp of powdered sugar into a handheld mesh strainer or sifter. Sprinkle sugar onto the top of the cake by tapping the strainer or sifting to release an even shower of sugar around the surface of the cake. Simple, yummy. Do this right before you serve to keep it looking pretty and fresh... it's a moist cake and it may "soak up" the sugar if left for a long period of time.
- Option #2: Frost the cake with lemony frosting. Again, best to put the cake on a wire cooling rack with a piece of parchment paper underneath to catch the drippings. Mix together 1 cup of powdered sugar and 2 tbsp fresh lemon juice in a small mixing bowl to form a tangy frosting with the texture of thick honey. With the help of a spoon, generously pour the frosting over the top of the cake so that it it drizzles down the sides, but doesn't cover the entire cake completely. Allow icing to dry completely before serving—this usually takes about 30 minutes.
- Option #3: Warm lemon glaze. This one is decadent! In a small saucepan, combine 1 cup of powdered sugar with 3 tbsp lemon juice and 1 tbsp water. Warm up the glaze till it’s heated through and bubbling around the edges. Pour a few tablespoons of hot glaze over the warm cake slices just before serving. Oy. Vey.
- Personally, I like the icing option... I think it's the prettiest and the extra touch of lemony sweetness is absolutely delish. Enjoy!
Notes
- Use the full cup of poppy seeds for a strong poppy seed flavor; reduce to 3/4 or 1/2 cup if a milder taste is preferred.
- Grinding the poppy seeds before soaking will soften their crunch and intensify the flavor.
- Equipment needed includes a 9-10 inch Bundt pan, electric mixer, sifter, and wire cooling rack.
Nutrition Information
Show Details
Calories
507kcal
(25%)
Carbohydrates
52g
(17%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Cholesterol
94mg
(31%)
Sodium
350mg
(15%)
Potassium
168mg
(4%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
480IU
(10%)
Vitamin C
3.6mg
(4%)
Calcium
181mg
(18%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 94mg | 31% |
| Sodium | 350mg | 15% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 181mg | 18% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
87 reviews
Excellent
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