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Springtime Poppy Seed Lemon Cake

Springtime Poppy Seed Lemon Cake
Spring is in the air, and there’s no better way to brush away that winter gloominess than with a sweet lemon dessert! The glaze adds an extra dose of sweetness to each slice without bogging the cake down with a mountain of frosting.
  • Yield: Serves 8–10
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Ingredients

  • Cake
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons poppy seeds
  • Glaze
  • 1½ cups confectioners’ sugar
  • 3 tablespoons lemon juice
  • Orange zest

Directions

  1. Preheat the oven to 375°F. Grease a 9-inch springform pan.
  2. For the cake: In a large bowl, whisk together the flour, baking powder, lemon zest, and salt.
  3. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar at medium speed 2 to 3 minutes or until pale and fluffy. Beat in the eggs until combined. Reduce the speed to low, then add the flour mixture and poppy seeds and mix until just combined.
  4. Pour the batter into the cake pan and smooth the top. Bake for 30 minutes until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Move to a serving plate.
  5. For the glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Pour the glaze over the warm cake, spreading it with a spatula to drizzle over the edge. Let it stand until the glaze is set, about 15 minutes.
  6. Top with the orange zest. Slice and serve.
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