Lemon Poppyseed Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
Lemon Poppyseed Cake
  • ½ cup butter, softened
  • 1½ cups granulated sugar
  • 4 eggs, at room temperature
  • 1 tsp. vanilla extract
  • 2 tsp. lemon extract
  • 3 tbsp. lemon zest
  • ¾ cup sour cream
  • ½ cup canola or vegetable oil
  • 2½ cups all-purpose flour
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • 3 tbsp. poppyseeds
  • ½ cup lemon juice
Lemon Glaze
  • 3 cups powdered sugar
  • 2-4 tbsp. lemon juice
  • Fresh berries for topping, optional
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan. Set aside.
  2. Using a stand mixer or a large bowl with a hand mixer, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Then add your vanilla and lemon extracts and mix again.
  3. Add lemon zest, sour cream, and oil and mix again.
  4. In a separate bowl, whisk together flour, salt, baking powder, baking soda, and poppyseeds. Add dry ingredients to wet ingredients and mix until just combined.
  5. Add the lemon juice and mix until just combined.
  6. Pour the batter into your prepared pan and bake for 50-55 minutes until a toothpick inserted in comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. Once completely cool, whisk together the powdered sugar and as much lemon juice as you need to reach the desired consistency. Drizzle over the cake and top with fresh berries, if desired.
  8. If you're making this cake a day prior to serving, wait to glaze and add fresh berries until the day you are serving it.
  9. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/lemon-poppyseed-cake/