Glazed Lemon Poppy Seed Cake

Citrus season is in full swing, and although I have not yet incorporated blood oranges and grapefruits into my sweets and baked goods (although I plan to!!), I am on a tear with lemons. And this glazed lemon poppy seed cake is hitting all the marks: easy to throw together (provided zesting and juicing lemons is in your wheel house) as everything gets mixed together in a bowl by hand, extremely moist (due to the inclusion of oil), very lemon-y and tart, and yet sweet, too, due to the glaze, wonderfully textured (thanks poppy seeds!), keeps for days wrapped in plastic on the counter (although it won’t last . . .), and perfect for breakfast, late morning (or late afternoon tea), or dessert after dinner. In short, the cheeriest and brightest of cakes to help you through the mid-winter doldrums.

To take a peek at the original blog post for my glazed lemon poppy seed cake, and to peruse my collection of original recipes, click here.

 


 

INGREDIENTS

For the Cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp poppy seeds
  • 1 1/4 cup granulated sugar
  • 3 (generous) Tbsp lemon zest
  • 2 tsp lemon extract
  • 1/2 tsp pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 extra large egg
  • 1 yolk
  • 3 Tbsp freshly squeezed lemon juice
  • 3/4 cup buttermilk

For the Lemon Glaze

  • 1 1/4 cups confectioners’ sugar, sifted
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp buttermilk

 

INSTRUCTIONS

To Make the Cake

preheat the oven to 350 degrees. spray a 9-by-5-inch loaf pan with cooking spray. line it with a strip of parchment paper that covers the pan’s bottom, and goes up the two shortest sides, and spray again. set aside.

in a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds and set aside.

in a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated. add the extracts and oil and whisk. add the egg and yolk, one at a time, whisking between each addition. add the juice and whisk to incorporate; and then the buttermilk and whisk to incorporate – don’t be afraid to whisk relatively vigorously throughout all of this.

add the dry ingredients all at once, and using a rubber spatula, very gently incorporate the dry into the wet.

transfer the batter to the prepared pan and bake for 50-60 minutes, checking after 45 or so (just in case your oven is running hot), until a toothpick inserted in the center comes out clean, or with a few moist crumbs.

To Make the Glaze

meanwhile, as the cake bakes make the glaze – place the sifted confectioners’ sugar in a large bowl along with the lemon juice and the buttermilk. whisk vigorously until smooth. set aside.

To Assemble the Cake

set the pan on a wire rack and let the cake cool until you are able to touch the pan with your bare hands. invert the cake onto the rack and let cool completely. poke the top of the cooled cake with a toothpick, and gently pour the glaze over the cake and let cool until the glaze is set.

the cake is super moist and will keep tightly covered at room temp for 3 to 5 days and this cake is one of those that tastes even better on day two . . .

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