a buttery, super lemony pound cake with just the right amount of poppy seeds and bright lemon glaze – I know you’ll make this Lemon Poppy Seed tea Cake again and again!
How to make Lemon Poppy Seed Tea Cake
I’m so excited to share this Lemon Poppy Seed Tea Cake with you finally! If you’ve been here a while, you know that my favorite kind of cakes come together in one bowl, and are really fuss-free. I love a snack cake that is just sweet enough, super moist, and could possibly double as breakfast.
The first step to making this incredibly delicious buttery Lemon Poppy Seed Tea Cake is to rub the fresh lemon zest into the granulated sugar. This step infuses the sugar with all the lemon essential oils, and adds so much more bright lemony flavor to the cake.
From here, it’s pretty simple, I promise! I add the eggs, melted butter, lemon juice, milk to the lemon sugar. Then I add the dry ingredients straight to the bowl, use my fingers to mix them up gently, and whisk the whole batter together. Finally, the poppy seeds go in, whisk, and into the hot oven.
While the cake is baking, you’re going to make a really simple lemon glaze that really elevates this cake. Lemon juice, powdered sugar, and pure vanilla extract are all you need to for this perfect bright glaze. I wait for cake to cool almost completely, then pour the glaze over top, and let it drip down the sides, and it’s just. so. good!
How to bake with fresh lemons
In this cake, you’re going to use fresh lemon zest and lemon juice. Anytime that you’re using the zest of fresh lemons, it’s a must to get organic lemons that haven’t been sprayed with pesticides. If you can’t find them, use a fruit and vegetable wash the lemons thoroughly to remove any dirt, wax, or pesticides.
For the juice, make sure to strain it well, so you don’t end up with any seeds inside. But, leave the pulp in, we love pulp!
I love to decorate the top of the cake with a few thin slices of fresh lemons, but this is totally optional. If you want to take a step further, you could candy the lemons for some serious wow factor! Check out my tutorial on how to candy lemons HERE.
Do you have to soak poppy seeds before baking?
A lot of recipes will ask you to soak poppy seeds in either warm milk or water for about 30 minutes before you use them. I don’t. I have tried this, and didn’t notice much of a difference in the finished product, so I leave this step out. However, if you want to soak your seeds, or you’ve heard that it is an absolute must, go for it! Just be sure to drain them really well before adding them to this tea cake batter. These are my favorite poppy seeds, always fresh, and arrive right to my door 😉
How to store poppy seeds
First things first, always check the expiration date when you buy poppy seeds. In the US, they’re not used as often in recipes as other places in the world, so they tend to sit on shelves longer. I always put my poppy seeds in an airtight container, and store them either in a cool dry cabinet, or in the fridge. Just be sure NOT to keep them in a warm cabinet, which will make them spoil much faster.
I’m so excited for you to make this Lemon Poppy Seed Tea Cake, because it’s a recipe that you’ll come back to again and again. It takes about 10 minutes to toss together and is exactly what you should make when you’re pressed for time but want a perfect loaf pound cake.
Love this recipe? Be sure to check out Sour Cream Coffee Cake with Halvah and Walnuts, Berry Buckle Coffee Cake, and Pear and Almond Brown Butter Cake
To see you all making my recipes from the blog is literally the best thing ever! Be sure to tag me in you pics @lions.bread so I can see how these recipes come to life in your kitchens, being shared with your loved ones!
Lemon Poppyseed Snack Cake
Ingredients
For the cake:
- 1 cup sugar
- zest of 2 lemons about 1 tablespoon
- 12 tablespoons Unsalted Kerrygold Pure Irish Butter melted
- 2 tablespoons fresh lemon juice
- 1/2 cup whole milk room temperature
- 3 large eggs at room temperature
- 1 3/4 cups unbleached purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tablespoons poppyseeds
For the glaze:
- 3/4 cup powdered sugar
- Juice of 1/2 a lemon about 2 teaspoons
- pinch of kosher salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Instructions:
- Preheat the oven to 350°F. Spray a 9x4” loaf pan with nonstick cooking spray, and line with parchment paper.
- In a large bowl, combine the sugar with the lemon zest. Use your fingertips to rub the zest into the sugar, releasing all the fragrant oils from the zest.
- Add the eggs, melted butter, lemon juice, and milk to the sugar. Use a whisk to thoroughly combine.
- Add the flour, baking powder, baking soda, and salt to the wet ingredients. Use your fingertips to gently mix the dry ingredients, then use a whisk to mix thoroughly, so no dry patches of flour remain. Pour the batter into the prepared loaf pan, and bake for 50-55 minutes until deeply golden brown. Allow the cake to cool completely before pouring on the glaze.
- Make the glaze: in a small bowl, combine the powdered sugar, fresh lemon juice, salt, and vanilla extract. Whisk together until smooth. Pour the glaze over the cool cake. Optional: garnish the top with thinly sliced lemon.
Recipe Notes
until smooth. Pour the glaze over the cool cake. Optional: garnish the top with thinly sliced lemon.
Notes: store the cake at room temperature for up to 3 days in an airtight container.
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