Description
Bright, zesty, and speckled with crunchy poppy seeds, this moist lemon cake is finished with a luscious sugar glaze—perfect for brunch or teatime.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp poppy seeds
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp milk (optional, for thinner glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add sour cream, milk, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Whisk together glaze ingredients and drizzle over the cooled cake. Let set before slicing.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Don’t overmix the batter to maintain a tender crumb.
- Glaze can be adjusted for thickness with more or less milk.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
