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5 from 3 votes
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Poppy Seed Cake with Lemon Glaze
Prep Time
10 mins
Cook Time
50 mins
 

Soft and moist lemon poppy seed cake made with a simple glaze and topped with fresh raspberries.

Course: Dessert
Cuisine: American
Keyword: poppy seed cake
Servings: 8 servings
Calories: 478 kcal
Author: Marina | Let the Baking Begin
Ingredients
Syrup
Lemon Glaze
Instructions

  1. Preheat oven to 300°F. Set the rack in the middle.

  2. Sift 2 cups flour, set aside.

  3. 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.

  4. Whisk together 5 eggs at room temperature with the salt, set aside.

  5. Mix 1 cup sour cream, 1 tablespoon vanilla extract & 1 tsp baking soda. Set aside.

  6. Cream 2 sticks butter and 1 cup sugar, with the beater attachment of your stand mixer, for about 3 minutes, until fluffy.

  7. Add the egg mixture into the butter mixture, in 3 additions, beating until well combined before the next addition.
  8. Add the flour & sour cream mixture in 3 additions, alternating each other, ending with the dry ingredients.
  9. Add the poppy seeds and beat for another 30 seconds, until the poppy seeds are evenly distributed.
  10. Transfer into a 9x5 baking pan, filling it until 2/3 full.
  11. Distribute the rest of the batter between cupcake/muffin pan lined with cupcake liners (about 5 – 6), making each 2/3 full.
  12. Transfer both pans into the oven.
  13. Bake the muffins, for about 20 minutes, or until the toothpick inserted in the middle comes out clean.
  14. Bake the coffee cake in the 9x5 pan for about 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
  15. Remove the muffins first, leaving the coffee cake to bake through.
  16. Transfer muffins to a wire rack to cool.
  17. Once the coffee cake is baked, allow to cool and remove from the pan.
Syrup

  1. Mix 1/2 cup boiling hot water, 1/2 cup sugar, vanilla extract & lemon juice, until sugar dissolves.

Glaze
  1. 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.
Soaking/Glazing
  1. 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).
  2. Transfer to a serving tray, top side down (trim the dome if needed).
  3. Pour the glaze over the cake, spreading it to cover the top.
  4. Decorate with raspberries & mint leaves, if desired.
Nutrition Facts
Poppy Seed Cake with Lemon Glaze
Amount Per Serving (8 g)
Calories 478 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 117mg39%
Sodium 370mg16%
Potassium 157mg4%
Carbohydrates 87g29%
Fiber 2g8%
Sugar 61g68%
Protein 8g16%
Vitamin A 328IU7%
Vitamin C 2mg2%
Calcium 142mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.