Poppy Seed Cake Recipe
User Reviews
0
0 reviews
Unrated
Poppy Seed Cake Recipe
Report
Discover the ultimate Lemon Poppy Seed Cake recipe, where expert culinary techniques meet deliciously vibrant flavors. Our recipe features the perfect balance of tangy lemon zest and the delightful crunch of poppy seeds, topped with an irresistible tangy lemon glaze (without the need for an additional syrup!).
Share:
Ingredients
CAKE
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 1/4 cup poppy seeds
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk or sour milk, at room temperature (see notes)
- 2 tablespoons fresh lemon juice
- 3 tablespoons grated lemon zest, gently packed
- 1 tablespoon vanilla extract
- 24 tablespoons (3 sticks) unsalted butter, softened to room temperature
- 2 1/3 cups granulated sugar
- 5 large eggs, at room temperature
CREAM CHEESE LEMON GLAZE
- 4 oz. cream cheese, softened to room temperature
- 2 cups Powdered sugar, sifted
- 3 tablespoons fresh lemon juice
Add to Shopping List
Instructions
- Preheat the oven to 325 degrees F. Generously and thoroughly grease and flour a 12-cup Bundt pan (I grease, sugar, and flour the pan – see Notes for instructions).
- Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Set the mixture aside.
- Whisk together the buttermilk, lemon juice, lemon zest, and vanilla in a liquid measuring cup or medium mixing bowl, then set aside.
- Add the butter and sugar to a stand mixer fitted with the paddle attachment and beat on medium-high speed for at least 3-4 minutes (no less!), until light and fluffy, scraping down sides occasionally. Reduce the speed to medium and add the eggs, one at a time, beating just until the yellow disappears after each egg.
- Reduce the speed to low and gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture. Beat until just combined, and then give the batter a final stir by hand to ensure all the flour is mixed in.
- Transfer the batter to the prepared Bundt pan and tap the pan on the counter a few times to remove any air bubbles. Bake at 325 degrees F for 45- 55 minutes until a wooden pick inserted near the center of the cake comes out with a few crumbs, 45- 55 minutes.
- Let the cake cool in the pan on a wire rack for 10 minutes then invert it onto the rack to cool completely before adding the glaze.
THE CREAM CHEESE LEMON GLAZE
- In a large mixing bowl, beat the cream cheese, lemon juice, and powdered sugar until smooth. Add more lemon juice for a tangier glaze or more powdered sugar for a sweeter glaze.
- Drizzle the glaze all over the cake, letting it drip down the sides. Garnish with additional poppy seeds if desired. Enjoy!
Notes
- This process creates a divine sugar crust like on a doughnut, otherwise, grease the pan with softened butter and flour but you’ll miss that coveted crackling sugar crust.
- To grease, sugar, and flour your pan:
- This lemon pound cake tastes equally delicious the next day, just hold the glaze! Cool the cake completely before wrapping it tightly in plastic wrap, then store it at room temperature until ready to serve. Add the glaze and voila!
- Brush an even layer of softened butter all over the inside of the pan (about 1 ½ tablespoons). Make sure you get every nook and cranny!
- Sprinkle in 2 tablespoons of granulated sugar – starting with the top edges of the pan so it trickles down the pan – make sure you do the same to the tube too and tap and turn the pan to evenly coat.
- Repeat with one tablespoon of flour. Tap a few times to remove any excess.
- DIY buttermilk/sour milk: Add 1 tablespoon white vinegar to a measuring glass then add enough milk to equal one cup. If you only have reduced-fat milk, add some half and half or heavy cream to give it body if you have it on hand. Stir and let sit for 10 minutes.
- Follow the recipe: Use room temperature buttermilk and eggs, don’t shortcut the creaming, add eggs one at a time, don’t overmix, and don’t overbake. There is science behind each of these steps!
- Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. You can microwave your buttermilk until room temperature (NOT hot).
- Don’t microwave cream cheese! For the glaze, use cream cheese softened at room temperature. If you soften the cream cheese in the microwave, it can be too runny.
- Thicken glaze: If your glaze is too thin, pop it into the refrigerator for 15 minutes to thicken up.
- Storage: Cover the cake and store it in the refrigerator for 3 days. Cake tends to dry out in the fridge, so wrap it tightly and microwave individual slices for 10 seconds to make it more moist.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
