Poppyseed Cake with Lemon Glaze
I love the Starbucks Lemon Loaf. I love the lemon glaze on top of that cake. In search of a Lemon Cake recipe, I made a Lemon Loaf that was great, but it was not what I was expecting it to be. Next day, I decided to make another Coffee Cake, tweaking the Lemon Loaf recipe I used the day before, trying to make the cake moister and include some poppy seeds.
The poppyseed idea came to my mind after making Chocolate Cake with poppy seeds for Easter. I just loved how you couldn’t see the poppy seeds(because the cake was chocolate), yet you were able to feel them in your mouth. So, being happy with the result of my Poppy Seed Cake I am posting a recipe,as I think it came out absolutely perfect!
Usually you would not put the cake upside down before glazing it, but I wanted the glaze to go down the sides and not dripping off to the plate, so I decided to flip it. It’s up to you whether you want to do it or not.
Poppy Seed Cake with Lemon Glaze
Soft and moist lemon poppy seed cake made with a simple glaze and topped with fresh raspberries.
- Preheat oven to 300F. Set the rack in the middle.
- Sift 2 cups flour, set aside.
- Spray the baking pan with non stick spray, or spread some butter on the inside of the pan and dust it with flour. Alternatively, line with a piece of parchment, making sure that the parchment sticks out of the pan, this will make for easy removal later. Set aside.
- Whisk together 5 eggs at room temperature with the salt, set aside.
- Mix 1 cup sour cream, 1 tablespoon vanilla extract & 1 tsp baking soda. Set aside.
- Cream 2 sticks butter and 1 cup sugar, with the beater attachment of your stand mixer, for about 3 minutes, until fluffy.
- Add the egg mixture into the butter mixture, in 3 additions, beating until well combined before the next addition.
- Add the flour & sour cream mixture in 3 additions, alternating each other, ending with the dry ingredients.
- Add the poppy seeds and beat for another 30 seconds, until the poppy seeds are evenly distributed.
- Transfer into a 9x5 baking pan, filling it until 2/3 full.
- Distribute the rest of the batter between cupcake/muffin pan lined with cupcake liners (about 5 – 6), making each 2/3 full.
- Transfer both pans into the oven.
- Bake the muffins, for about 20 minutes, or until the toothpick inserted in the middle comes out clean.
- Bake the coffee cake in the 9x5 pan for about 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove the muffins first, leaving the coffee cake to bake through.
- Transfer muffins to a wire rack to cool.
- Once the coffee cake is baked, allow to cool and remove from the pan.
- Mix 1/2 cup boiling hot water, 1/2 cup sugar, vanilla extract & lemon juice, until sugar dissolves.
- Heat the lemon juice and water in the microwave until warm (about 30 seconds), mix in the powdered sugar, until it forms a pour-able glaze.
- Once the cake is cool, soak the cake from all sides, carefully turning the cake from one side, to another (this is easier to do the next day, when the cake is not so fragile).
- Transfer to a serving tray, top side down (trim the dome if needed).
- Pour the glaze over the cake, spreading it to cover the top.
- Decorate with raspberries & mint leaves, if desired.