Glazed Lemon Poppy Seed Cake

A moist, tender cake bursting with fresh lemon flavor and fragrant poppy seeds, finished with a tangy lemon glaze. Perfect for afternoon tea or a bright dessert.

I have enjoyed serving this Glazed Lemon Poppy Seed Cake at family gatherings where it quickly became a favorite treat.

Ingredients

• 2 1/2 cups (320 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 tablespoons poppy seeds
• 1 cup (225 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 3 large eggs, room temperature
• Zest of 2 large lemons
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (240 ml) whole milk, room temperature
• 1 cup (120 g) powdered sugar, sifted
• 2&3 tablespoons fresh lemon juice
• Zest of 1 lemon (optional)

Instructions

Step 1:

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

Step 2:

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

Step 3:

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Step 4:

Add eggs, one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.

Step 5:

On low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined do not overmix.

Step 6:

Pour the batter into the prepared loaf pan and smooth the top.

Step 7:

Bake for 50&55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 35 minutes.

Step 8:

Cool the cake in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.

Step 9:

For the glaze, whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add more juice for a thinner glaze, if desired. Drizzle over the cooled cake. Sprinkle with additional lemon zest if desired.

Step 10:

Let the glaze set before slicing and serving.

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This cake has created many joyful family moments during Sunday tea times and special occasions alike.

Notes

Substitute Greek yogurt for half the butter for lighter texture. Add a few drops of almond extract for a twist. Pair with Earl Grey tea or a glass of dessert wine.

Required Tools

9x5-inch loaf pan Electric mixer or hand whisk Mixing bowls Measuring cups and spoons Zester or fine grater Wire rack

Allergen Information

Contains: Wheat (gluten), Eggs, Milk (dairy) May contain traces of nuts if using shared equipment Always check labels for hidden allergens

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This simple glaze adds a perfect tangy finish to brighten every bite.

Frequently Asked Questions

→ What makes the cake moist and tender?

Using softened butter and whole milk in the batter helps keep the cake moist while eggs add structure and richness.

→ How do poppy seeds affect the cake's texture?

Poppy seeds add a pleasant subtle crunch and nutty flavor, complementing the soft crumb of the cake.

→ Can I substitute any ingredients to lighten the cake?

Half the butter can be replaced with Greek yogurt for a lighter, slightly tangier texture without losing moisture.

→ How is the lemon glaze prepared and applied?

The glaze is made by whisking powdered sugar with fresh lemon juice until smooth, then drizzled over the cooled cake for a tangy finish.

→ What is the best way to store leftovers?

Store the cooled cake in an airtight container at room temperature for up to three days to maintain freshness.