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Lemon Poppy Seed Cake with Glazed Icing

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Cake:
  • 2 ½ cups (320 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp poppy seeds
  • 1 cup (230 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1 cup (240 ml) buttermilk
  • 2 tbsp fresh lemon juice
  • For the Glazed Icing:
  • 1 ½ cups (180 g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions
 

  • Prep the Pan: Grease and line your cake pan to prevent sticking.
  • Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
  • Cream Butter and Sugar: Beat until fluffy to incorporate air for a light cake.
  • Add Eggs and Flavorings: Incorporate eggs one at a time, then add vanilla and lemon zest for fragrance.
  • Combine Dry and Wet: Alternate adding flour mixture and buttermilk for a smooth, even batter.
  • Add Lemon Juice: Stir gently, enhancing moisture and lemon flavor.
  • Bake: Bake at 350°F for about 50–60 minutes. Check doneness with a toothpick.
  • Cool Cake: Let cake rest, then remove from pan to prevent sogginess.
  • Make Glaze: Whisk powdered sugar with lemon juice and zest until pourable.
  • Glaze Cake: Drizzle and let it set before slicing.