Save 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 love serving this cake for weekend tea; its sweet tartness always delights my guests.
Ingredients
- For the Cake: 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
- For the Lemon Glaze: 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
Save This cake always brings smiles at family gatherings, reminding us of sunny spring afternoons.
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
Nutritional Information
Calories 340 Total Fat 15 g Carbohydrates 47 g Protein 5 g per serving
Save 
This cake’s combination of tart glaze and the subtle crunch of poppy seeds leaves a lasting impression.
Recipe FAQs
- → What gives the cake its lemon flavor?
The zest and fresh juice of lemons are added to the batter and the glaze, providing bright citrus notes throughout.
- → Can I substitute ingredients for a lighter texture?
Yes, replacing half the butter with Greek yogurt creates a lighter crumb without sacrificing moisture.
- → How should I bake the cake for best results?
Bake at 350°F until a toothpick comes out clean. Tent with foil if the top browns too quickly after 35 minutes.
- → Are there any suggested pairings for serving?
This cake pairs wonderfully with Earl Grey tea or a glass of dessert wine for an elegant touch.
- → How do I store leftover cake to maintain freshness?
Keep leftovers in an airtight container at room temperature for up to three days to preserve moisture.