Lemon Poppyseed Cake

Lemon Poppyseed Cake

from krollskorner.com
63 min
10 servings

My Lemon Poppyseed Cake has a moist, tender crumb, is studded with plenty of poppyseeds and full of natural lemony citrus flavors. The cake is infused with a lemon simple syrup to keep it ultra-moist and is finished with a simple lemon icing.

Ingredients

  • 1 3/4 cup cake flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. poppyseeds
  • 1 cup granulated sugar
  • 2 Tbsp. lemon zest (zest from 2 lemons)
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 tsp. lemon extract
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup lemon juice (juice from 1 lemon)
  • 1 cup powdered sugar
  • 1-2 Tbsp. lemon juice, fresh
  • 1 Tbsp. heavy cream or milk (optional to thin out glaze)

Directions

  1. 1

    Preheat the oven to 350°F. Line a light colored aluminum 9x5-inch loaf pan with parchment paper and set aside.

  2. 2

    Sift together the cake flour, baking powder and salt in a medium sized mixing bowl. Then whisk in the poppyseeds. Set aside.

  3. 3

    Combine the sugar and lemon zest together in the bowl for the stand mixer. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.

  4. 4

    With the mixer on medium-high speed, beat the butter and lemon sugar together for 4-5 minutes or until light in color and fluffy, scraping down the sides of the bowl as needed.

  5. 5

    Add in the eggs, one at a time, mixing for about 20 seconds in between or until most of the egg is combined.

  6. 6

    Whisk together the heavy cream, milk and lemon extract in a measuring cup. Then on low speed, alternate adding the flour mixture with the heavy cream mixture adding just a little at a time, beginning and ending with the flour mixture. Mix just until combined.

  7. 7

    Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick in the center comes out clean.

  8. 8

    Meanwhile, make the lemon simple syrup. Pour the sugar and water into a small saucepan. Cook over medium heat and stir just until the sugar has dissolved. Remove from heat and stir in the lemon juice. Pour into a glass measuring cup and allow to cool to room temperature.

  9. 9

    While the bread is still warm, poke holes all over the top of the cake with a toothpick and pour the lemon simple syrup all over the cake. Allow the simple syrup to soak into the cake for 15-20 minutes. Use the parchment paper overhang to lift the cake from the pan and set on a cooling rack.

  10. 10

    Cool completely. Then whisk together the ingredients for the glaze until smooth. Pour glaze over the top and spread evenly. Slice and enjoy!