Lemon Poppy Seed Cake

If there is one flavor I could never get sick of it when it comes to baking it would absolutely be lemon. Pie, muffins, danish, cake, if it has lemon in it I’ll take it. At family get together’s and holidays there was always a lemon cake, lemon meringue pie, or lemon bars. It is one of those familiar flavors that will always remind me of good times growing up. This recipe is a perfect accompaniment to after dinner coffee, a slice to take on your way to work in the morning, or if you are me; breakfast, mid morning snack, after lunch treat, pre dinner, dessert, and late night “I really shouldn’t be eating at this time of day” snack. Alright lets get get into it.

Lemon Poppy Seed Cake:

  • 215 g Butter
  • 325 g Sugar
  • 2 ea. Eggs
  • 12 g Vanilla
  • 430 g Sour Cream
  • 380 g AP Flour
  • 9 g Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Tbsp Poppy Seeds
  • Zest of 1 Lemon

In a bowl, mix the eggs, sour cream, vanilla and bring to room temperature. Cream together butter and sugar in mixing bowl. In a separate bowl sift together dry ingredients. Pre-heat oven to 325º.

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Scrape bowl and slowly add in the bowl of eggs and sour cream. Scrape well and dry until 80% incorporated.

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Add in lemon zest and poppy seeds, mix with a spatula in a folding motion until fully mixed.

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Pour batter into greased loaf pan and bake at 325º for 20-30 minutes. Rotating half way through baking. Check with toothpick to make sure it is done. Remove from oven, allow to cool 10 minutes in the pan.  Turn out of pan and allow to cool completely.

Lemon Flat Glaze:

  • 1 C Powdered Sugar
  • 2 Tbps Lemon Juice

In a bowl whisk together powdered sugar and lemon juice. If too thick you can add more lemon juice to thin it out.

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Place cake on wire rack and drizzle glaze on top . Make sure the cake is completely cooled before glazing. Let frosting set and enjoy! Thanks once again everyone for checking out the page and recipe! As always if you have any questions or comments feel free to ask!

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