Pin it A moist, tender cake bursting with fresh lemon flavor and fragrant poppy seeds, finished with a tangy lemon glaze. Perfect for afternoon tea or a bright dessert.
This cake has become a favorite for our family gatherings especially in spring when lemons are at their best.
Ingredients
- For the Cake: 2 1/2 cups (320 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 3 tablespoons poppy seeds, 1 cup (225 g) unsalted butter softened, 1 1/2 cups (300 g) granulated sugar, 3 large eggs room temperature, Zest of 2 large lemons, 1/4 cup (60 ml) fresh lemon juice, 1 teaspoon vanilla extract, 1 cup (240 ml) whole milk room temperature
- For the Lemon Glaze: 1 cup (120 g) powdered sugar sifted, 2–3 tablespoons fresh lemon juice, Zest of 1 lemon (optional)
Instructions
- Preheat the oven:
- 350℉ (175℃). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Mix dry ingredients:
- Whisk together flour baking powder baking soda salt and poppy seeds in a medium bowl.
- Cream butter and sugar:
- Beat the softened butter and granulated sugar until light and fluffy about 3 minutes.
- Add eggs and flavorings:
- Add eggs one at a time beating well after each addition. Mix in lemon zest lemon juice and vanilla extract.
- Combine dry and wet:
- On low speed add dry ingredients in three additions alternating with milk beginning and ending with dry ingredients. Mix until just combined do not overmix.
- Prepare batter:
- Pour batter into prepared pan and smooth the top.
- Bake:
- Bake for 50–55 minutes or until toothpick inserted in center comes out clean. Tent with foil after 35 minutes if top browns too quickly.
- Cool:
- Cool in pan for 15 minutes then transfer to wire rack to cool completely.
- Make glaze:
- Whisk powdered sugar with 2 tablespoons lemon juice until smooth add more juice for thinner glaze if desired.
- Glaze and serve:
- Drizzle glaze over cooled cake sprinkle with additional lemon zest if desired let glaze set before slicing and serving.
Pin it We love sharing this cake over afternoon tea as it brings everyone together with smiles and sweet conversations.
Required Tools
9x5-inch loaf pan Electric mixer or hand whisk Mixing bowls Measuring cups and spoons Zester or fine grater Wire rack
Allergen Information
Contains Wheat (gluten) Eggs Milk (dairy) May contain traces of nuts if using shared equipment Always check labels for hidden allergens
Nutritional Information (per serving)
Calories 340 Total Fat 15 g Carbohydrates 47 g Protein 5 g
Pin it 
This cake is a bright flavorful treat that feels like sunshine on your plate and perfect for sharing.
Recipe Questions & Answers
- → How do poppy seeds affect the texture?
Poppy seeds add a subtle crunch and visual appeal without altering the moist, tender crumb of the cake.
- → Can I substitute the lemon glaze?
You can replace the lemon glaze with a simple dusting of powdered sugar or a cream cheese glaze for a richer finish.
- → What is the best way to store this cake?
Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness and moisture.
- → Is it necessary to use fresh lemon juice and zest?
Fresh lemon juice and zest provide vibrant flavor and aroma, making the cake bright and refreshing.
- → How can I lighten the texture of the cake?
Substituting half the butter with Greek yogurt adds moisture and lightens the crumb without sacrificing flavor.