Desserts

Lemon Poppyseed Cake

by Spoorthy
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lemon poppyseed cake
lemon poppyseed cake

Lemon Poppyseed Cake is simple yet very flavorful. The lemon flavor in this cake comes from both lemon zest and lemon juice. An excellent aroma fills the house while baking this delicious cake! This pound cake recipe of Lemon Poppyseed can be easily turned into muffins or a cake to decorate with layers. Lemon Poppyseed Cake is very summery and good for breakfast, snacks, or as a dessert.

Lemon poppy seed pound cake
Lemon poppy seed pound cake

This lemon poppy seed cake has the perfect balance of lemony flavor with fresh lemon zest, and nutty flavorful poppy seeds, and drizzled with a lemon glaze. The cake is moist and delicate. The trick to get awesome lemon cake is to use Meyer lemons. If buttermilk is not available, it can be replaced with sour cream.

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LEMON POPPYSEED CAKE

Lemon Poppyseed Cake

  • Author: Spoorthy
  • Total Time: 55 minutes
  • Yield: 10 servings
Print Recipe

Description

Lemon Poppyseed Cake is simple yet very flavorful. The lemon flavor in this cake comes from both lemon zest and lemon juice. An excellent aroma fills the house while baking this delicious cake!

Ingredients

Eggs- 3

Vanilla Extract- 1 tsp

Sugar- 1 cup 

Lemon Zest- 3 Tbsp.

Lemon Juice- From half a lemon

Buttermilk- 1/2 cup

All-purpose flour- 2 cups

Baking Soda- 1/4 tsp

Baking powder- 1 tsp

Salt- 1/4 tsp

Oil- 1 cup

Poppy seeds- 2 Tbsp.

Lemon Glaze

Powdered sugar- 2 cups

Lemon Juice- 1/4 cup

Instructions

1. Separate egg whites and yellow. Beat the egg whites to stiff peaks. Keep it aside until ready to use. 

2. Add 1 tsp of vanilla extract to egg yellow. And 1 cup of white granulated sugar. 

3. Beat the egg yellow and sugar until creamy or pale in color.

4. Add 3 Tbsp. of lemon zest to the egg yellow, and lemon juice from half a lemon. Beat for 30 seconds.

5. Add 1/3 cup of buttermilk to the batter, and beat for 30 more seconds.

6. Place the sifter on the batter, add 2 cups of all-purpose flour, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, and sift the flour mixture.

7. Mix everything for two minutes. Add 1 cup of oil while continuing to beat the batter. 

8. Blend for 30 more seconds until the oil is mixed into the batter. 

9. Now add the beaten egg whites into the batter and fold in gently with a spatula. Do not over mix as this may cause air bubbles to release and flatten the cake.

10. Add 2 Tbsp. of Poppy seeds to the batter and fold in gently one more time to evenly spread the poppy seed.

11. The batter will be of flowing consistency and smooth.

12. Grease 5′ x 9′ inch loaf pan, and pour the batter into it.

13. Preheat the oven to 350 F and bake for 40 minutes or until the toothpick inserted into the cake comes clean.

Lemon Glaze

1. Take 2 cups of powdered sugar in a bowl and add 1/4 cup of lemon juice (2 Tbsp. at a time)

2. Mix well until it is smooth. 

3. Pour the glaze on the top when the cake cools down.

Notes

Meyer lemons work best for zest and juice as it is mild and flavorful and is perfect for baking bread and cake. It is best to use neutral oil for the lemon flavor to be a dominant flavor.

It is good to fold the egg whites into the batter and not beat it. Folding helps with trapping the air inside for the bread to rise.

If the plan is to store lemon bread for a longer time, avoid the lemon glaze.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 339 Kcal
  • Sugar: 28.95 g
  • Sodium: 72 mg
  • Fat: 17.17 g
  • Saturated Fat: 2.852 g
  • Unsaturated Fat: 3.9982 g
  • Trans Fat: 0.089 g
  • Carbohydrates: 43.66 g
  • Fiber: 0.8 g
  • Protein: 3.57 g
  • Cholesterol: 35 mg

Keywords: lemoncake, lemonpoppyseed, summercake, poundcake, easylemonrecipe, lemoncakerecipe, lemonand poppyseed

Separate egg whites and yellow. Beat the egg whites to stiff peaks. Keep it aside until ready to use. 
Add 1 tsp of vanilla extract to egg yellow. And 1 cup of white granulated sugar. 
Beat the egg yellow and sugar until creamy or pale in color.
Add 3 Tbsp. of lemon zest to the egg yellow, and lemon juice from half a lemon. Beat for 30 seconds.
Add 1/3 cup of buttermilk to the batter, and beat for 30 more seconds.
Place the sifter on the batter, add 2 cups of all-purpose flour, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, and sift the flour mixture.
Mix everything for two minutes. Add 1 cup of oil while continuing to beat the batter. 
 Blend for 30 more seconds until the oil is mixed into the batter. 
Now add the beaten egg whites into the batter and fold in gently with a spatula. Do not over mix as this may cause air bubbles to release and flatten the cake.
 Add 2 Tbsp. of Poppy seeds to the batter and fold in gently one more time to evenly spread the poppy seed.
The batter will be of flowing consistency and smooth.
Grease 5′ x 9′ inch loaf pan, and pour the batter into it.
Preheat the oven to 350 F and bake for 40 minutes or until the toothpick inserted into the cake comes clean.
Take 2 cups of powdered sugar in a bowl and add 1/4 cup of lemon juice (2 Tbsp. at a time)
Mix well until it is smooth. 
Pour the glaze on the top when the cake cools down.