Spring is in the air, and there’s no better way to brush away that winter gloominess than with a sweet lemon dessert! The glaze adds an extra dose of sweetness to each slice without bogging the cake down with a mountain of frosting.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 8–10 1x
Category:Bakery
Ingredients
Scale
Cake
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon grated lemon zest
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
Glaze
1 1/2 cups confectioners’ sugar
3 tablespoons lemon juice
Orange zest
Instructions
Preheat the oven to 375 degrees F. Grease a 9-inch springform pan.
Forthe cake: In a large bowl, whisk together the flour, baking powder, lemon zest, and salt.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar at medium speed 2 to 3 minutes or until pale and fluffy. Beat in the eggs until combined. Reduce the speed to low, then add the flour mixture and poppy seeds and mix until just combined.
Pour the batter into the cake pan and smooth the top. Bake for 30 minutes until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Move to a serving plate.
For the glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Pour the glaze over the warm cake, spreading it with a spatula to drizzle over the edge. Let it stand until the glaze is set, about 15 minutes.
