Lemon Poppy Seed Cake Glaze

This lemon poppy seed cake is my go to recipe when I want something bright and fresh that puts a little sunshine on the table no matter the season. Moist tender crumb with tangy lemon and the gentle pop of seeds all wrapped up in a simple lemon glaze this is a cake I return to whenever I need something both soothing and a bit celebratory.

I first made this cake for a friend’s birthday and we loved how the lemon glaze made every bite sparkle It quickly became a favorite for gatherings and quiet weekends alike.

Ingredients

• Greek yogurt: gives the cake a tender crumb and keeps it moist Use full fat yogurt for best flavor and richness
• Extra virgin olive oil: adds subtle fruitiness and brings excellent texture A fresh mild oil works best
• Eggs: bring structure and richness Always use fresh large eggs for a consistent rise
• Pure vanilla: deepens the aroma and balances the lemon Use quality extract
• Cane sugar: sweetens naturally and gives a golden color Choose organic if you can
• Salt: sharpens the lemon flavor and keeps the cake from being bland Fine sea salt blends in perfectly
• All purpose flour: forms the base so spoon and level for accuracy Go for unbleached for better flavor
• Baking powder and baking soda: help the cake rise evenly Check freshness for best results
• Fresh lemons: provide both zest and juice for a bright taste Pick firm heavy lemons for juicing and zesting
• Poppy seeds: bring gentle crunch and look pretty Make sure they are fresh to avoid any bitterness
• For finishing lemon glaze and powdered sugar: add a sweet tart accent Sift powdered sugar for a silky glaze

Step by Step Instructions

Prepare the pan:

Coat an 8 or 9 inch loaf pan with oil or melted butter and dust it with flour to prevent sticking Set the pan aside

Mix the wet ingredients:

Whisk the yogurt olive oil eggs and vanilla together in a large bowl until the mixture looks smooth and glossy

Add sugar and salt:

Pour in the cane sugar and add the salt then whisk again for about two minutes until the mixture is well combined and lightened in color

Combine dry ingredients:

In a separate bowl measure out the flour and stir in the baking powder and baking soda Make sure there are no lumps and the leaveners are fully blended

Add dries to wets:

Gradually add the dry mixture to the wet bowl a third at a time whisking gently between additions to avoid lumps

Add lemon and seeds:

Fold in the lemon zest fresh lemon juice and poppy seeds Stir just until evenly distributed for a speckled airy batter

Pour and bake:

Transfer the batter to your prepared loaf pan Smooth the top and set it on a lower rack of your oven Bake at 350°F for 55 to 65 minutes Check at the halfway mark and if the top is getting dark gently lay a piece of foil on top like a little tent

Test for doneness:

The cake is ready when the top is golden and a toothpick stuck in the center comes out clean or when a thermometer shows 200°F in the very center

Cool the cake:

Let it rest for 15 minutes then run a knife carefully around the edge Loosen and invert the cake onto a wire rack over parchment so any drips from the glaze are easy to clean up Cool completely before glazing

Glaze and finish:

When fully cool drizzle the cake with the lemon glaze and if you wish sift some powdered sugar over the top for an extra touch

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Lemon zest is my favorite part of this cake Watching the bright yellow flecks go into the batter always reminds me of baking with my grandmother who insisted that zest was the secret to happiness in any cake.

Storage Tips

This lemon poppy seed cake keeps beautifully Store it well wrapped at room temperature for two days or refrigerate up to five days I have even wrapped slices individually and frozen them for a month Just thaw on the counter and the texture is as good as fresh

Ingredient Substitutions

For a dairy free version you can swap in plain coconut yogurt and refined coconut oil instead of olive oil I’ve also used sour cream in place of Greek yogurt for extra tang and it works great If you do not have poppy seeds chia seeds add a similar crunch

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Serving Suggestions

Slice thick and serve with extra lemon glaze for a special brunch I also love pairing it with fresh berries or a dollop of whipped cream For an elegant dessert try a drizzle of raspberry coulis

A Bit of Lemon Cake History

Lemon poppy seed cake traces its roots to old European tea cakes and sponge breads The fresh tartness of lemon and the use of poppy seeds feel timeless A cake like this would have graced tables for both special occasions and everyday tea in English homes for many years

Recipe FAQs

→ How do I know when the cake is done?

The cake is ready when golden, puffed, and a toothpick inserted into the center comes out clean, or the internal temperature reaches 200°F.

→ Can I use sour cream instead of Greek yogurt?

Yes, sour cream works well in place of Greek yogurt, providing similar moisture and richness to the cake.

→ What type of oil can I use?

Extra virgin olive oil adds subtle flavor, but softened coconut oil or butter are good alternatives for different taste profiles.

→ How do I prevent the cake from becoming too dark?

If the top is browning too quickly during baking, tent the loaf pan with foil to protect the surface while it finishes baking.

→ How is the lemon glaze made?

The glaze is a quick mixture of powdered sugar and fresh lemon juice, drizzled over the cooled cake for extra zest and sweetness.

→ Can this cake be frozen?

Yes, once cooled, wrap slices tightly and freeze. Glaze after thawing for best results.