Lemon-Poppy Seed Cake Recipe

Name: Lemon-Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fine dry bread crumbs; 1 cup all-purpose flour; 1/2 cup plus 1 tablespoon cake flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 stick unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup milk; Finely grated zest of 1 lemon; 2 teaspoons pure lemon extract; 2 tablespoons poppy seeds; 1 cup confectioners' sugar; 2 tablespoons freshly squeezed lemon juice

Servings: persons

2 tablespoons fine dry bread crumbs
1 cup all-purpose flour
1/2 cup plus 1 tablespoon cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
Finely grated zest of 1 lemon
2 teaspoons pure lemon extract
2 tablespoons poppy seeds
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

1
Preheat the oven to 350.
2
Butter a 9-inch round cake pan and dust with the bread crumbs; tap out any excess crumbs.
3
In a medium bowl, whisk the all-purpose flour and cake flour with the baking powder and salt.
4
In a large bowl, using a handheld electric mixer, beat the butter with the granulated sugar at medium-high speed until it is pale and fluffy.
5
Beat in the eggs, 1 at a time, beating well between additions.
6
At low speed, in 2 alternating batches, beat in the dry ingredients and the milk.
7
With a rubber spatula, fold in the lemon zest, lemon extract and poppy seeds.
8
Using a rubber spatula, scrape the batter into the prepared pan and bake for 30 minutes, until a cake tester inserted in the center of the cake comes out clean.
9
Carefully invert the cake onto a wire rack and let cool to room temperature.
10
Transfer the cake to a serving plate.
11
In a medium bowl, stir the confectioners' sugar with the lemon juice to make a runny glaze.
12
Using a spatula, spread the glaze over the cake, letting it run down the sides.
13
Cut into wedges and serve.

848

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons fine dry bread crumbs, 1 cup all-purpose flour, 1/2 cup plus 1 tablespoon cake flour, 1 teaspoon baking powder, and more.

Yes, Lemon-Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Poppy Seed Cake

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