Lemon Poppyseed Cake
User Reviews
4.6
24 reviews
Excellent
Lemon Poppyseed Cake
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My Lemon Poppyseed Cake has a moist, tender crumb, is studded with plenty of poppyseeds and full of natural lemony citrus flavors. The cake is infused with a lemon simple syrup to keep it ultra-moist and is finished with a simple lemon icing.
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Ingredients
For the cake
- 1 3/4 cup cake flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 2 Tbsp. poppyseeds
- 1 cup granulated sugar
- 2 Tbsp. lemon zest (zest from 2 lemons)
- 1/2 cup unsalted butter, softened to room temperature
- 3 large eggs, room temperature, lightly beaten
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tsp. lemon extract
For the lemon syrup
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup lemon juice (juice from 1 lemon)
For the icing
- 1 cup powdered sugar
- 1-2 Tbsp. lemon juice, fresh
- 1 Tbsp. heavy cream or milk (optional to thin out glaze)
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Instructions
- Preheat the oven to 350°F. Line a light colored aluminum 9x5-inch loaf pan with parchment paper and set aside.
- Sift together the cake flour, baking powder and salt in a medium sized mixing bowl. Then whisk in the poppyseeds. Set aside.
- Combine the sugar and lemon zest together in the bowl for the stand mixer. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
- With the mixer on medium-high speed, beat the butter and lemon sugar together for 4-5 minutes or until light in color and fluffy, scraping down the sides of the bowl as needed.
- Add in the eggs, one at a time, mixing for about 20 seconds in between or until most of the egg is combined.
- Whisk together the heavy cream, milk and lemon extract in a measuring cup. Then on low speed, alternate adding the flour mixture with the heavy cream mixture adding just a little at a time, beginning and ending with the flour mixture. Mix just until combined.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick in the center comes out clean.
- Meanwhile, make the lemon simple syrup. Pour the sugar and water into a small saucepan. Cook over medium heat and stir just until the sugar has dissolved. Remove from heat and stir in the lemon juice. Pour into a glass measuring cup and allow to cool to room temperature.
- While the bread is still warm, poke holes all over the top of the cake with a toothpick and pour the lemon simple syrup all over the cake. Allow the simple syrup to soak into the cake for 15-20 minutes. Use the parchment paper overhang to lift the cake from the pan and set on a cooling rack.
- Cool completely. Then whisk together the ingredients for the glaze until smooth. Pour glaze over the top and spread evenly. Slice and enjoy!
Notes
- Storage: Cover it completely and it will last for 1-2 days on the counter, but then after that (if there is still any leftover) I like to refrigerate it for up to 4 days.
- To freeze: after letting the simple syrup soak in the cake and allowing the cake to cool completely, wrap the cake tightly in plastic wrap and place in a freezer safe baggie. Freeze for up to 2 months. Thaw and then glaze when ready to enjoy.
Nutrition Information
Show Details
Serving
1slice
Calories
385kcal
(19%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
94mg
(31%)
Sodium
371mg
(15%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
550IU
(11%)
Vitamin C
1mg
(1%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 385kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 371mg | 15% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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