Spring is in the air! And nothing tastes like spring more than this delicious loaf.. I love baking this zesty Lemon Poppyseed Cake with open windows so I can hear the birds chirp and when its baking in the oven the smell is just, perfect. My actual happy place: in my kitchen making cake and listening to the birds. At the moment I can hear chirping regardless of where I am, but that’s mainly because we have chicks still in the brooder waiting to go outside, haha!
So brew a pot of tea and gather your lemons to make this perfectly delightful loaf of spring-time!
Breakfast Lemon Poppy Seed Cake
Course: Dessert, BreakfastDifficulty: Easy8
servings10
minutes45
minutesIngredients
1 1/2 cups all purpose flour
1 tsp baking powder
1 lemon, zested
1/2 tsp salt
3/4 cup butter, softened
1 cup granulated sugar
2 large eggs
1 tsp real vanilla extract
juice of half lemon
1/2 cup buttermilk
2 Tablespoons poppy seeds
for glaze: 1/2 lemon, juiced + 1 cup icing sugar and a couple tablespoons of milk, if necessary. Mix well in small bowl.
Directions
- Preheat oven to 350 degrees and grease a 9X5 inch loaf pan generously with butter
- In a medium sized bowl, combine the flour, baking powder, zest of lemon, and salt. Whisk and set aside.
- In stand mixer with paddle attachment, cream together the butter and sugar on low speed, until pale and fluffy,
- Add eggs to stand mixer, then lemon juice and vanilla extract. Add buttermilk and mix until combined,
- Add the flour mixture to the mixer along with the poppy seeds and mix on low until just combined.
- Scrape the batter into the prepared loaf pan and bake for 45-55 minutes, until toothpick inserted in center comes out clean.
- Remove from oven and let cool for about 20 minutes before turning it over and placing on wire rack to continue to cool.
- Meanwhile, prepare glaze by mixing lemon juice with icing sugar and a little milk until its a good icing consistency, not runny.
- Spread the glaze over warm loaf and slice and serve immediately. Enjoy