Penelope's Lemon Poppy Seed Cake

Bright and bursting with citrusy charm, Penelope’s Lemon Poppy Seed Cake is the ultimate treat for lemon lovers. This moist and tender bundt cake is infused with freshly grated lemon zest and a splash of tangy lemon juice, perfectly complementing the delicate crunch of poppy seeds. A dollop of sour cream in the batter ensures an ultra-soft crumb, while a drizzle of zesty lemon glaze adds just the right touch of sweetness. Elegant yet simple to make, this cake is perfect for any occasion—from afternoon tea to special celebrations. Impress your guests with this vibrant dessert that strikes the perfect balance between tart and sweet.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups unsalted butter, softened
• 1.5 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons lemon zest (from 2 lemons)
• 3 tablespoons fresh lemon juice
• 0.75 cups sour cream
• 2 tablespoons poppy seeds
• 1 cup powdered sugar (for glaze)
• 2 tablespoons fresh lemon juice (for glaze)
• 1 teaspoons milk (for glaze, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch bundt pan and dust it with flour, tapping out the excess.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice.

Step 5

Lower the mixer speed and alternately add the dry ingredients in three additions and the sour cream in two additions, starting and ending with the dry ingredients. Mix just until combined. Avoid overmixing.

Step 6

Gently fold in the poppy seeds using a spatula until evenly distributed throughout the batter.

Step 7

Spoon the batter into the prepared bundt pan, spreading it out evenly. Tap the pan gently on the counter to release any air bubbles.

Step 8

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely.

Step 10

While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add milk, one teaspoon at a time, until the desired consistency is reached.

Step 11

Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for 15 minutes before slicing and serving.

Step 12

Enjoy your Penelope's Lemon Poppy Seed Cake with a cup of tea or coffee!

Nutrition Facts

Serving size	(1296.0g)

Amount per serving	% Daily Value*
Calories	4487.1

Total Fat 203.8g	0%
Saturated Fat 119.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1032.2mg	0%
Sodium 2442.9mg	0%
Total Carbohydrate 638.6g	0%
Dietary Fiber 11.5g	0%
Total Sugars 436.8g
Protein 54.0g	0%

Vitamin D 122.1IU	0%
Calcium 668.6mg	0%
Iron 16.3mg	0%
Potassium 735.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 4.7%

Carbs: 55.5%