Description
A delightful treat that perfectly balances the bright, zesty flavor of lemon with the charming crunch of poppy seeds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice, lemon zest, vanilla extract, and poppy seeds until evenly distributed.
- Gradually mix in the dry ingredients until just combined.
- Pour the batter into the prepared bundt pan, smoothing the top, and bake for 45-50 minutes.
- Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack.
- Mix the powdered sugar with the lemon juice for the glaze and drizzle over the cooled cake before serving.
Notes
Use fresh lemon juice and zest for the best flavor. Store leftover cake in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg