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–+ servings

Lemon Poppy Seed Cake

This light and soft Lemon Poppy Seed Cake is a dream of a pound cake. It has a melt in your mouth crumb and full of zesty lemon flavor. It topped with a delicious lemon icing for an extra pop of tangy lemon flavor. This cake has a perfectly buttery texture and is ideal for any occasion, from a casual afternoon to a special celebration.
5 fra 1 stemme
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 251 kcal

Equipment

Ingredients
 
 

LEMON POPPY SEED CAKE

  • 270 g all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 200 g granulated sugar
  • 2 tablespoon lemon zest
  • 110 g butter room temperature
  • 2 large eggs room temperature
  • 200 g sour cream room temperature
  • 30 g vegetable oil e.g. canola oil or avocado oil
  • 1 ½ tablespoon lemon juice
  • 1 ¼ teaspoon vanilla extract
  • 1 ½ tablespoon poppy seeds

LEMON ICING

  • 150 g powdered sugar
  • 4-5 teaspoon lemon juice
  • ½ teaspoon sour cream to thicken the glaze, optional

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

LEMON POPPY SEED LOAF CAKE

  • Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
  • Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
    270 g all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
    200 g granulated sugar, 2 tablespoon lemon zest, 110 g butter
  • Scrape down the sides of the bowl and add the eggs one at a time and mix until combined on low/medium speed.
    2 large eggs
  • Continue by adding ½ of the flour mixture and on low speed. Then add the sour cream, oil and vanilla extract and mix it in.
    200 g sour cream, 30 g vegetable oil, 1 ½ tablespoon lemon juice, 1 ¼ teaspoon vanilla extract
  • Then add the other half of the flour mixture and poppy seeds and give it a final mix until just combined. Scape down the sides of the bowl with a rubber spatula to make sure all the ingredients have been incorporated.
    1 ½ tablespoon poppy seeds
  • Pour that cake batter into the prepared loaf pan and bake it for 55-60 minutes. If the cake starts to brown too much on top, you can lightly cover it with aluminium foil to prevent further browning.
  • Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.

LEMON ICING

  • Once the cake is cooled down, make the icing. Mix the powdered sugar, lemon juice and sour cream together and pour it over the cake. It is ready to be enjoyed.
    150 g powdered sugar, 4-5 teaspoon lemon juice, ½ teaspoon sour cream

Nutrition

Calories: 251kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 43mgSodium: 184mgPotassium: 54mgFiber: 1gSugar: 22gVitamin A: 281IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Keyword lemon, lemon cake, loaf cake, poppy seeds, pound cake
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