Glazed Lemon Poppy-Seed Cake
A moist and citrusy cake filled with poppy seeds and topped with a tangy lemon glaze. This classic dessert combines the bright flavor of fresh lemon with the subtle crunch of poppy seeds for a delightful treat.
Ingredients
- •1¼ cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon lemon zest
- •¼ teaspoon salt
- •1 cup unsalted butter
- •¾ cup granulated sugar
- •2 whole eggs
- •2 tablespoons poppy seeds
- •1½ cups confectioners sugar
- •3 tablespoons lemon juice
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F.
10 min
- 2.
Butter a 9-inch round cake pan.
2 min
- 3.
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
3 min
- 4.
Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
5 min
- 5.
Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
35 min
- 6.
Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.
20 min
- 7.
Serve warm or at room temperature.
1 min
