Best Lemon Poppy Seed Cake Recipe
I know that my love of lilacs and lemons comes from my grandmother–and I believe she would have loved this recipe for Lemon Poppy Seed Cake! Okay, scratch that. I know she would have loved this recipe. I only wish I had found it a few years ago. It makes such a moist, delicious, and all-around appealing cake. Our boys are always up for anything having to do with cake and, fortunately, they love poppy seeds as much as I do! My husband, Jeremy, would never list lemon as a favorite flavor but he would not stay out of this dense and dreamy cake. I think that’s a good sign right there, don’t you?
With just a slight bit of lemony sweetness from the glaze, the glaze is a great complement to the base. I’m pretty sure that nothing would be better than making this great recipe, tucking it into a fabric-lined basket, and heading over to a neighbor’s house or a good friends, or anyone else who could use a bit of cheering! Pair it with a cup of good coffee from a local coffee shop and you have got it made. Just don’t expect too many leftovers. Although it kept pretty well for the three days it lasted in our house, one slice of this proved irresistible.
Our family enjoyed it so much that it didn’t last long enough to share with the neighbor! Maybe next time. I think I’ll be making this recipe for Lemon Poppy Seed Cake many times over. If you want your glaze to look pretty, make sure that you don’t add too much milk to the powdered sugar. You can always add more milk but you can never subtract! Wait until the cake cools or it will melt and turn into thin, ugly little rivers instead of the fetching thicker drizzles. Not that I know this from experience or anything. I would never rush in and throw a glaze on a cake while it was still far too warm. Sarcasm aside, you need to bake this one. This recipe is from The Perfect Pantry.com.
Lemon Poppy Seed Cake Recipe
Lemon Poppy Seed Cake Recipe
This recipe is from The Perfect Pantry.com.
Ingredients
- 2 Cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Poppy Seeds (I used 1 Tablespoon)
- 1/2 Cup Butter, Softened
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Lemon Zest
- 1 Cup (8 Oz) Sour Cream
Glaze
- 1 Cup Powdered Sugar
- Juice of a Whole Lemon
- 1 Tablespoon Dry Lemonade Mix
Instructions
- 350* oven.
- Grease Bundt pan and set aside.
- In bowl, combine Flour, Baking Powder, Baking Soda, Salt, and Poppy Seeds.
- In bowl of an electric mixer, cream together Butter, Granulated Sugar, and Eggs. Mix well.
- Stir in Vanilla Extract and Lemon Zest.
- Add to the Egg Mixture, alternating Dry Ingredients and Sour Cream.
- Scrape batter into Bundt pan.
- Bake 350* for 45 minutes or until knife comes out clean.
- Let cool on wire rack for 15 minutes, invert pan, and remove cake. Let cool on wire rack.
Glaze
- In small bowl, combine Powdered Sugar, Lemonade Mix, and Lemon Juice.
- Drizzle over top of cooled Lemon Poppy Seed Cake.
- Serve.
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!
