Lemon_Poppy_Seed_Cake
Ingredients
For the cake:
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1 cup (226g) unsalted butter, softened
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1 1/4 cups (250g) granulated sugar
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4 large eggs, at room temperature
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2 tablespoons lemon zest (from about 2 lemons)
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1/4 cup (60ml) fresh lemon juice
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1/2 cup (120ml) sour cream or Greek yogurt
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1 1/4 cups (220g) all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 tablespoons poppy seeds
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1 teaspoon vanilla extract
For the glaze:
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1 cup (120g) powdered sugar
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2 to 3 tablespoons milk or lemon juice (adjust for consistency)
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1/2 teaspoon vanilla extract (optional)
Instructions
Preheat the oven and prepare the pan
Preheat the oven to 175°C (350°F). Grease a 9×5 inch loaf pan and dust it with flour or line it with parchment paper.
Cream the butter and sugar
In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).
Add eggs and flavorings
Beat in the eggs one at a time. Add the lemon zest, lemon juice, vanilla extract, and sour cream. Mix until smooth.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds.
Mix the batter
Gradually add the dry ingredients to the wet ingredients. Mix just until combined – do not overmix.
Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. (Cover with foil if browning too quickly.)
Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🧁 To make the glaze
Whisk the powdered sugar with 2 tablespoons of milk or lemon juice until smooth.
Add more liquid gradually until you reach a pourable consistency.
Drizzle over the cooled cake.
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