Grandma's Old-Fashioned Lemon Poppyseed Cake
This delightful Lemon Poppyseed Cake is the perfect blend of tangy and sweet. With its light, fluffy texture and flavorful lemon poppyseed twist, it's the perfect treat for any occasion. It's also an incredibly simple recipe, allowing you to enjoy a decadent homemade cake without any fuss.
- 13⁄4 cups all-purpose flour
- 2 tbls whole poppy seeds
- 11⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 Cup unsalted butter, melted
- 1 Cup crystal sugar
- 3 large eggs
- 1⁄2 Cup fresh lemon juice (approximately four large lemons)
- 2 tbls Lemon zest
- 1 teaspoon vanilla extract
- 1⁄2 Cup whole milk
For the Glaze:
- 1 Cup powdered sugar
- 21⁄2 tbls fresh lemon juice
- 1 tbl Lemon zest
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan.
In a medium bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Stir just until combined.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle it over the cooled cake before serving.