A moist and flavorful Lemon & Poppy Seed Cake packed with lemon zest and poppy seeds, perfect for citrus season. Easy to make, it features a sweet glaze that soaks into the cake, enhancing its deliciousness.
1: Heat the oven to 325° F (160° C). Grease the loaf pan(s) and line with parchment paper, then set aside.
2: Place eggs and granulated sugar in the bowl of an electric mixer and whisk on medium-high speed for about 2 minutes.
3: Add sour cream and continue to beat for about 2 minutes until combined.
4: Melt the butter in a small saucepan over low heat, stir in poppy seeds and lemon zest, and set aside.
5: Sift flour, baking powder, and salt together into a bowl, then fold into the egg mixture.
6: Fold in the butter mixture, poppy seeds, and lemon zest.
7: Spoon the mixture into the loaf pan(s) and bake for 55 to 65 minutes or until a skewer comes out clean.
8: Do not open the oven door during the first 45 minutes of baking.
9: To make the glaze, whisk confectioners' sugar with lemon juice in a bowl.
10: Pour the glaze over the top of the cake as soon as it comes out of the oven.
11: Set aside to cool for 30 minutes before removing from the pan.
12: Leave to come to room temperature before serving.
