Poppy Seed Cake w/ Lemon Glaze

I love the Starbucks Lemon Loaf. I love the lemon glaze on top of that cake. In search of a Lemon Cake recipe, I made a Lemon Loaf that was great, but it was not what I was expecting it to be. Next day, I decided to make another Coffee Cake, tweaking the Lemon Loaf recipe I used the day before, trying to make the cake more moist and include some poppy seeds. The poppy seed idea came to my mind after making Chocolate Cake with poppy seeds for Easter. I just loved how you couldn’t see the poppy seeds(because the cake was chocolate), yet you were able to feel them in your mouth. So, being happy with the result of my Poppy Seed Cake I am posting a recipe,as I think it came out absolutely perfect!

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Usually you would not put the cake upside down before glazing it, but I wanted the glaze to go down the sides and not dripping off to the plate, so I decided to flip it. It’s up to you whether you want to do it or not.

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Poppy Seed Cake w/ Lemon Glaze

5 from 1 reviews
Serves: Makes 1 Loaf Pan + 5-6 muffins

Ingredients

  • 2 cups all purpose flour
  • 5 eggs, room temperature
  • ½ tsp salt
  • 1 cup sour cream
  • 1 tsp baking soda
  • 2 sticks butter, room temperature (230 grams)
  • 1 cup sugar
  • ½ cup poppy seeds

Syrup

  • ½ cup water, boiling hot
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ cup sugar

Lemon Glaze

  • Juice of 1 lemon
  • 1-2 tbsp water
  • 1.5 cups powdered sugar

Equipment

  • 9x5 baking pan

Instructions

  1. Preheat oven to 300F. Set the rack in the middle.
  2. Sift 2 cups flour, set aside.
  3. Spray the baking pan with non stick spray, or spread some butter on the inside of the pan and dust it with flour. Alternatively, line with a piece of parchment, making sure that the parchment sticks out of the pan, this will make for easy removal later. Set aside.
  4. Whisk together 5 eggs at room temperature with the salt, set aside.
  5. Mix 1 cup sour cream, 1 tablespoon vanilla extract & 1 tsp baking soda. Set aside.
  6. Cream 2 sticks butter and 1 cup sugar, with the beater attachment of your stand mixer, for about 3 minutes, until fluffy.
  7. Add the egg mixture into the butter mixture, in 3 additions, beating until well combined before the next addition.
  8. Add the flour & sour cream mixture in 3 additions, alternating each other, ending with the dry ingredients.
  9. Add the poppy seeds and beat for another 30 seconds, until the poppy seeds are evenly distributed.
  10. Transfer into a 9x5 baking pan, filling it until ⅔ full.
  11. Distribute the rest of the batter between cupcake/muffin pan lined with cupcake liners (about 5 – 6), making each ⅔ full.
  12. Transfer both pans into the oven.
  13. Bake the muffins, for about 20 minutes, or until the toothpick inserted in the middle comes out clean.
  14. Bake the coffee cake in the 9x5 pan for about 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
  15. Remove the muffins first, leaving the coffee cake to bake through.
  16. Transfer muffins to a wire rack to cool.
  17. Once the coffee cake is baked, allow to cool and remove from the pan.

Syrup

  1. Mix ½ cup boiling hot water, ½ cup sugar, vanilla extract & lemon juice, until sugar dissolves.

Glaze

  1. Heat the lemon juice and water in the microwave until warm (about 30 seconds), mix in the powdered sugar, until it forms a pour-able glaze.

Soaking/Glazing

  1. Once the cake is cool, soak the cake from all sides, carefully turning the cake from one side, to another (this is easier to do the next day, when the cake is not so fragile).
  2. Transfer to a serving tray, top side down (trim the dome if needed).
  3. Pour the glaze over the cake, spreading it to cover the top.
  4. Decorate with raspberries & mint leaves, if desired.

Bon Appetit & Happy Pinning

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Comments

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  • I must try, I have a little obsession with poppy seeds.

    · Reply
    • I used dry poppy seeds which give this cake a very pleasant crunch so to say, if you prefer otherwise, use cooked poppy seeds 🙂

      · Reply
  • Tania

    You never cease to amaze! Beautiful photos! Excited to try it,thank you!

    · Reply
    • Thank you Tanya! You are too kind!

      · Reply
  • This looks so so delicious! I want to try it; my last lemon poppy seed cake (that I tried to translate from Polish), didn’t turn out too hot! Your pictures are amazing too!

    · Reply
    • Thank you! This one comes out moist and ‘crunchy’ from the poppyseeds

      · Reply
  • Madeline

    Agreed about the Starbucks loaf, it’s usually my go-to addition to my iced latte. But this poppyseed lemon cake looks 10x better and is probably cheaper than indulging in a slice at the store! Can’t wait to try this recipe!

    · Reply
    • Thanks Madeline for your comment!
      I still love the Starbucks lemon loaf and will continue to look for the right recipe, but this cake is definitely a winner in my book!

      · Reply
  • This is way too beautiful! I almost don’t have the heart to slice it open.

    · Reply
  • Yum looks divine! Your photos of the cake are beautiful! And I love how you get some sneaky muffins from the mixture also 😉

    · Reply
    • Thank you Brooke! appreciate your comment!

      · Reply
  • Valentina

    This lemon loaf is amazing. I have made it quite a few times already. Its super moist and delicious! My hubby requested it this week so I will be making it again tomorrow. Yum! Thank you for the wonderful recipe!

    · Reply
    • Thanks for such a wonderful feedback Valentina! I am glad you enjoyed it!

      · Reply
  • […] Poppy Seed Loaf Cake with Lemon Glaze from Let the Baking Begin […]

    · Reply
  • Vita

    Made this today, both me and my husband loved it! It’s just two of us but half of it is gone already. Love the poppy seed and lemon combo. Thank you for posting this recipe!

    · Reply

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