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Meyer Lemon Poppy Seed Cake Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 3 hours (including cooling and glazing time)
  • Yield: 12 servings

Description

This Meyer Lemon Poppy Seed Cake is a moist and flavorful loaf cake bursting with the bright, tangy essence of fresh Meyer lemons and the unique crunch of poppy seeds. Enhanced by a soft sour cream batter and a luscious lemon butter glaze, finished with a smooth powdered sugar lemon glaze, this cake is perfect for a refreshing dessert or an elegant afternoon treat. Its tender crumb and vibrant citrus flavor make it a standout for lemon lovers.

Ingredients

Cake Ingredients

  • 4 large (200 grams) eggs (room temperature)
  • 1/3 cup (80 grams) full-fat sour cream
  • 2 cups (225 grams) sifted cake flour
  • 3 tablespoons (27 grams) poppy seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup + 2 tablespoons (225 grams) granulated sugar
  • 1 tablespoon lemon zest (2 or 3 lemons)
  • 16 tablespoons (227 grams) unsalted butter (room temperature, cut into 8 pieces)
  • 1/4 cup fresh squeezed lemon juice

Lemon Butter Glaze

  • 3 tablespoons (38 grams) granulated sugar
  • 3 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon (14 grams) unsalted butter

Powdered Sugar Glaze

  • 1 1/2 cups (180 grams) powdered sugar
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon heavy cream or whole milk

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Butter and flour an 8-1/2 x 4-1/2-inch loaf pan to prevent sticking.
  2. Mix Eggs and Sour Cream: In a small bowl, whisk together the eggs and sour cream until combined to create a smooth liquid base for the cake batter.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, add the sifted cake flour, poppy seeds, baking powder, baking soda, and kosher salt.
  4. Zest Lemons into Sugar: In a medium bowl, add the granulated sugar and zest the lemons directly onto the sugar. Mix thoroughly with your fingers until the sugar is fragrant with lemon zest.
  5. Mix Dry Ingredients with Sugar-Zest: Add the lemon zest sugar mixture to the dry ingredients in the stand mixer bowl. Using the paddle attachment, mix on low for 30 seconds to combine.
  6. Add Butter, Half Egg Mixture, and Lemon Juice: Add the unsalted butter (cut into pieces), half of the egg and sour cream mixture, and fresh lemon juice to the dry ingredients. Mix on low until just combined, then increase to medium speed and beat for 1 minute and 30 seconds. Scrape down the sides and bottom of the bowl to ensure even mixing.
  7. Add Remaining Egg Mixture: Add the remaining egg and sour cream mixture in two batches, beating after each addition until just combined. Scrape the bowl again and mix on medium for 10 seconds to integrate all ingredients.
  8. Pour Batter into Pan: Scrape the cake batter into the prepared loaf pan. Smooth and level the top with an offset spatula for even baking.
  9. Bake the Cake: Bake in the preheated oven for 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
  10. Prepare Lemon Butter Glaze: About ten minutes before the cake finishes baking, combine the sugar, lemon juice, and butter in a small saucepan. Heat gently until the sugar dissolves and the butter just melts, stirring to combine.
  11. Apply Glaze to Cake: When the cake comes out of the oven, use the cake tester to poke holes all over the top of the cake. Brush the warm lemon-butter glaze evenly over the cake, allowing it to soak in. Let the cake cool for 30 minutes in the pan.
  12. Cool Cake and Remove from Pan: After 30 minutes, invert the cake onto a cooling rack, then turn it right side up. Let it cool completely for about 1 hour before glazing.
  13. Prepare Powdered Sugar Glaze: In a medium bowl, mix the powdered sugar, lemon juice, and heavy cream (or whole milk) until smooth and pourable.
  14. Glaze the Cake: Pour the powdered sugar glaze over the cooled cake and spread evenly with an offset spatula to cover the entire top.

Notes

  • Make sure the eggs are at room temperature to ensure a smooth batter and better rise.
  • Allow the cake to cool completely before applying the powdered sugar glaze to prevent it from melting and sliding off.
  • You can substitute Meyer lemons with regular lemons, but Meyer lemons provide a sweeter, less tart flavor.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For added texture, consider sprinkling a few extra poppy seeds on top of the glaze before it sets.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/meyer-lemon-poppy-seed-cake-recipe/