Lemon & Poppy Seed Cake

Lemon is one of my favorite flavors in cooking and baking and I love this cake because it is a great treat for tea time or as a spring time dessert.

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Servings: 10

Prep Time: 00:20

Cook Time: 00:55

Main Ingredients

2 3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 tbsp poppy seeds

3/4 cup butter, softened, unsalted

2 cups granulated sugar

4 large eggs

2 tsp vanilla extract

1/2 cup lemon juice, fresh

2 tbsp lemon, zest

1/4 cup oil

1 cup sour cream


1 cup powdered sugar

3 tbsp lemon juice, fresh


1Preheat oven to 350°F.

2In a mixing bowl wisk together the Flour { 2 3/4 Cup }, Baking powder { 1 tsp }, Baking soda { 1/2 tsp }, Salt { 1 tsp }, and Poppy seeds { 3 tbsp }

3In a stand mixer with the paddle attachment or a hand mixer in a large bowl beat the butter { 3/4 Cup } and sugar { 2 Cups } until light and fluffy.

4Mix the eggs { 4 } in one a time, then the vanilla extract { 2 tsp }

5Slowly mix in the, lemon juice { 1/2 Cup }, lemon zest { 2 tbsp }, and oil { 1/4 Cup }

6Alternate mixing the flour mixture and the sour cream { 1 Cup } into the wet ingredients. Mix until combined.

7Grease a 10-inch bundt pan with non stick cooking spray or butter. Pour the batter into the bundt pan and evenly spread it around.

8Bake for 45-55 minutes or until you can insert a toothpick into the cake and it comes out clean. Cover top with foil, if needed, to prevent excess browning for the last 10-15 Mins.

9Remove from the oven and let cool in the pan on a wire rack for ~ 30 mins. Then invert the cake onto a wire rack to finish cooling.

10Add the powdered sugar { 1 Cup } and lemon juice { 3 tbsp } to a small mixing bowl and mix until fully combined.

11Place a piece of foil under cake on rack

12Pour the glaze evenly on the top of the cooled cake and allow to harden { ~10 + Mins }

Additional Notes

Sift the powdered sugar before using, to get rid of any lumps.

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