Lemon Poppy Seed Cake

Last Updated on 2020-10-22 by Linda

It has been a heavy time, the world is spiraling and we do not understand what is happening. Well like mom always said it’s the simple things in life that will keep us grounded. This simple Lemon Poppy Seed Cake is my first step towards grounding us. The ingredients are simple and the presentation is simple. Sometimes don’t you think that it’s the simple sweets that are the most popular?

Tasty Spring Desserts

As we whittle away our days Spring is slowly creeping up on us. This quarantine will have us leaving winter and welcoming Spring with open arms.  Every day I notice the snow melting quickly and the temperatures warming up.  Normally this would have me Easter prepping and planning but instead I am seeking solace.

I am craving the warm and welcoming, the tried and true.  The world is looking for a comforting hand. Families are hunkering around the table over stew and soup and talking toilet paper. The world wants safe and comforting and so I am sharing Lemon Poppy Seed Cake. A light yet comforting dessert that you can whip up in minutes.

What you will need for a Poppy Seed Cake with a Lemon Glace

Time to gather your ingredients,  Honestly I expect you will have most of this readily available in your cupboard. The only thing I do not usually have on had is the actual poppy seeds.

Coffee Cake Ingredients:

• Non-stick cooking spray
  1 c. unsalted butter, softened to room temperature
• 1¼ c. granulated sugar, divided
• 1 t. real vanilla extract
• 3 large eggs, room temperature
  1/3 c. lemon juice
• ¾ c. sour cream
• 4 c. flour
• 1¼  t. baking soda
• 1¼  t. baking powder
• 2 T. poppy seeds
• 1 T. lemon zest, preferably organic

Lemon Glaze Ingredients:

•  1 c. powdered sugar
• 1/8 c. whole milk*
• 1 T. fresh lemon juice

*Add additional milk a little at a time, if necessary, to reach desired consistency

How do you make a Lemon Poppy Seed Cake?

It is a relatively simple cake to put together.  Honestly ten minutes of prep and then 40-50 minutes to bake.  Whip this up and then prep he rest of dinner while it is baking.

1. Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray. Set aside
2. Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
3. Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
4. Transfer the cake batter into the prepared Bundt pan. Place in the pre-heated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
6. Remove from oven and place hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!

Shop my Kitchen

Love Cake?

If you really love cake you might also want to try my

Traditional Chocolate

Carnival Melting Cake

Carrot Cake

White Cake

Lemon Poppy Seed Coffee Cake

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon poppyseed cake, poppyseed cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 8

Author: Linda

Equipment

• bundt pan
• mixer
• mixing bowl
• spatula
• cooling rack

Ingredients

• Non-stick cooking spray
• 1 c. unsalted butter softened to room temperature
• 1¼ c. granulated sugar divided
• 1 t. real vanilla extract
• 3 large eggs room temperature
• 1/3 c. lemon juice
• ¾ c. sour cream
• 4 c. flour
• 1¼ t. baking soda
• 1¼ t. baking powder
• 2 T. poppy seeds
• 1 T. lemon zest preferably organic
• 1 c. powdered sugar
• 1/8 c. whole milk*
• 1 T. fresh lemon juice

Instructions

• Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray. Set aside.
• Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
• Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.
• Transfer the cake batter into the prepared Bundt pan. Place in the pre-heated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
• Remove from oven and place hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!

Notes

*Add additional milk a little at a time, if necessary, to reach desired consistency

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!