Zesty Lemon Poppy Seed (Print View)

Moist, citrus-infused cake with poppy seeds and sweet lemon glaze. A refreshing dessert for any occasion.

# What You Need:

→ Wet Ingredients

01 - 3/4 cup (170 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1/2 cup (120 ml) whole milk
05 - 1/4 cup (60 ml) fresh lemon juice
06 - 1 tbsp lemon zest

→ Dry Ingredients

07 - 1 1/2 cups (190 g) all-purpose flour
08 - 1 1/2 tsp baking powder
09 - 1/4 tsp salt
10 - 2 tbsp poppy seeds

→ Lemon Glaze

11 - 3/4 cup (90 g) powdered sugar
12 - 2 tbsp fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, cream the butter and sugar together until light and fluffy.
03 - Beat in eggs one at a time, mixing well after each addition.
04 - Stir in the milk, lemon juice, and lemon zest until combined. The mixture may look slightly curdled—this is normal.
05 - In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
06 - Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated. Do not overmix.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together the powdered sugar and lemon juice until smooth. Drizzle evenly over the cooled cake before serving.

# Expert Tips:

01 -
  • The glaze soaks right into the warm crumb and creates this thin sweet shell that crackles when you slice it.
  • Poppy seeds add a nutty little crunch that makes every bite more interesting than your standard loaf cake.
02 -
  • That curdled look when you add the lemon juice to the butter mixture is completely normal and the batter will smooth out once the flour goes in.
  • Opening the oven door before the 30 minute mark can cause the center to sink and no amount of glaze will hide that.
03 -
  • Zest your lemons directly into the sugar and rub it together with your fingers to release the essential oils, this trick triples the lemon flavor without adding extra liquid.
  • Let the glazed cake sit uncovered for at least an hour so the glaze sets into a thin crust that will not stick to your wrapping.

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