Lemon Poppy Seed Cake Glaze (Print Version)
Tender lemon poppy seed cake with vibrant zest and a sweet tart lemon glaze, perfect for any citrus lover.
# Ingredients:
→ Wet Ingredients
01 -
3/4 cup whole milk Greek yogurt or sour cream
02 -
1/2 cup extra virgin olive oil or softened coconut oil or butter
03 -
3 eggs
04 -
1 1/2 teaspoons vanilla
05 -
1 cup cane sugar
→ Dry Ingredients
06 -
1/2 teaspoon salt
07 -
1 3/4 cups all-purpose flour, spooned and leveled
08 -
1 3/4 teaspoons baking powder
09 -
1/4 teaspoon baking soda
→ Flavor Components
10 -
2 fresh lemons (zest and juice, approximately 2 tablespoons zest and 1/4 cup juice)
11 -
2 tablespoons poppy seeds
# Steps:
01 -
Preheat oven to 350°F. Grease an 8-9 inch loaf pan with oil or butter, dust with flour, and set aside.
02 -
In a large bowl, whisk together yogurt, olive oil, eggs, and vanilla until smooth. Add sugar and salt, whisk for 2 minutes.
03 -
In a separate bowl, combine flour, baking soda, and baking powder.
04 -
Gradually add the dry ingredients to the wet mixture in thirds, whisking to remove lumps. Stir in lemon zest, lemon juice, and poppy seeds until evenly combined.
05 -
Pour the batter into the prepared loaf pan and bake on the lower oven rack for 55-65 minutes. Check halfway through and tent with foil if browning too quickly. The cake is done when internal temperature reaches 200°F or a toothpick inserted comes out clean.
06 -
Allow the cake to cool for 15 minutes in the pan. Loosen edges with a knife, invert onto a wire rack, and cool completely to room temperature.
07 -
Prepare the lemon glaze as per recipe notes. Place cake on a wire rack over parchment and drizzle with the glaze. Dust with powdered sugar if desired.
# Helpful Notes:
01 -
For a more intense lemon flavor, increase lemon zest or juice in the glaze.