Lemon Poppy Seed Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons poppy seeds
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- ½ cup milk
- 2 teaspoons vanilla extract
- 1/3 cup fresh lemon juice
- ¼ cup vegetable oil
- 1 cup sour cream
- Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice ( start with 2 tablespoons and add more for a thinner glaze)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside
- In the bowl of your stand mixer (using the whisk attachment), cream together butter and sugar until light and fluffy. Add milk, sour cream, lemon zest, lemon juice, oil, and vanilla and mix until incorporated. Add eggs one at a time mixing for 30 seconds in between each egg.
- Finally, add flour mixture and mix until just incorporated and no lumps remain and combined well.
- Pour batter into the prepared Bundt pan and evenly spread it around, then place in the oven. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and place pan onto a wire rack to cool for 20-30 minutes. Then invert the cake onto a wire rack to finish cooling before serving.
To make glaze: Once the cake has cooled, place a piece of parchment paper under the wire rack. Mix the ingredients together very well and making sure no lumps. Pour the lemon glaze evenly over the cake and allow to harden for about at least 15 minutes.
