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Lemon Poppyseed Snack Cake
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Lemon Poppyseed Snack Cake

Prep Time 15 minutes
Author LeAnne Shor

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

  1. Instructions:
  2. Preheat the oven to 350°F. Spray a 9x4” loaf pan with nonstick cooking spray, and line with parchment paper.
  3. 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.
  4. Add the eggs, melted butter, lemon juice, and milk to the sugar. Use a whisk to thoroughly combine.
  5. 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.
  6. 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.