Moist Lemon Poppy Seed Cake with Zesty Glaze

Name: Moist Lemon Poppy Seed Cake with Zesty Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 85 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 tbsp poppy seeds; 3/4 cup granulated sugar; 2 tbsp lemon zest (from 2 lemons); 1/2 cup unsalted butter (room temperature); 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream; 1/4 cup milk; 1/4 cup fresh lemon juice; 1/4 cup granulated sugar; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice

85 min 10 slices Easy

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Moist Lemon Poppy Seed Cake with Zesty Glaze

This loaf-style lemon poppy seed cake is soaked with lemon syrup and glazed for a sweet, tangy flavour explosion.

Prep

20 min

Cook

50 min

Total

85 min

Servings

Difficulty

Easy

Lemon poppy seed cake is a timeless classic, celebrated for its moist texture and bright, zesty flavour. This loaf-style version is designed to be both simple and satisfying, perfect for any lemon lover. The key to its irresistible taste lies in the lemon syrup that soaks into the cake while it's still warm, ensuring each bite is infused with citrusy goodness. In this recipe, we'll also show you a technique that brings out even more flavour: rubbing the lemon zest into the sugar. This process releases the essential oils from the zest, making the cake aromatic and flavourful. Paired with a sweet lemon glaze, this cake is sure to become a favourite in your baking repertoire.

Ingredients

Servings

Cake

Lemon Syrup

Lemon Glaze

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Pro tip: Ensure the oven is fully preheated before baking for even cooking.

Prepare the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Pro tip: Whisking aerates the flour, helping the cake rise evenly.

Rub zest into sugar

In a large bowl, use your fingers to rub the lemon zest into the sugar until fragrant.

Pro tip: This releases the lemon oils, enhancing flavour.

Make the batter

Add butter to the sugar mixture and cream until light and fluffy. Beat in the eggs one at a time, then mix in vanilla. Alternate adding the dry ingredients with sour cream and milk, starting and ending with the flour mixture.

Pro tip: Do not overmix to keep the cake tender.

Bake the cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check the cake at 50 minutes to prevent overbaking.

Prepare the syrup

While the cake bakes, heat lemon juice and sugar over medium heat until the sugar dissolves.

Pro tip: Do not boil the syrup; just heat it until the sugar is dissolved.

Soak the warm cake

Once the cake is out of the oven, let it cool for 10 minutes in the pan. Then, poke holes in the cake and pour the warm syrup over the surface.

Pro tip: Pour slowly to allow the syrup to soak evenly.

Glaze the cake

Once the cake is completely cool, whisk the powdered sugar and lemon juice to make the glaze. Drizzle it over the cake.

Pro tip: Adjust glaze consistency with more lemon juice or sugar as needed.

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Tips & Tricks

<ul><li>Use fresh lemons for the best flavour.</li><li>Rub lemon zest into sugar to release oils.</li><li>Pour syrup on the cake while it's warm for better absorption.</li></ul>

Serving Suggestions

Serve this lemon poppy seed cake as a delightful afternoon treat or a sweet ending to a meal. It pairs wonderfully with a cup of tea or coffee, making it an ideal choice for brunch or a casual gathering. You can prepare the cake a day ahead, allowing the flavours to meld beautifully. Store it in an airtight container at room temperature for up to three days, or wrap it tightly and freeze for up to a month. When ready to enjoy, simply thaw at room temperature.