Ingredients

Scale

2 ½ cups All-Purpose Flour
1 ½ cups Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
3 tablespoons Poppy Seeds
½ cup Unsalted Butter, softened
3 Large Eggs
1 cup Whole Milk
¼ cup Fresh Lemon Juice
1 tablespoon Lemon Zest (from 2–3 large lemons)
1 ½ cups Powdered Sugar (for glaze)
3–4 tablespoons Fresh Lemon Juice (for glaze)
½ teaspoon Lemon Zest (optional, for garnish)

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour the baking pa
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the poppy seeds
In a separate bowl, cream the softened butter until light and fluffy
Beat in the eggs one at a time, mixing well after each additio
In another bowl, whisk together the milk, lemon juice, and lemon zest
Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, mixing until just combined
Pour the batter into the prepared baking pan and bake for 30-35 minutes
Once baked, remove from the oven and let cool before glazing
For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake

Notes

For a dairy-free version, substitute milk with a non-dairy alternative and replace butter with dairy-free butter.

For a gluten-free option, use a 1:1 gluten-free baking flour blend.

Author: THOMAS
Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Dairy Free Option, Gluten Free Option

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 38 g
Sodium: 200 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: unknown
Trans Fat: unknown
Carbohydrates: 54 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 65 mg