Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a loaf or bundt pan.
- In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Whisk together powdered sugar, lemon juice, and milk to make the glaze, then drizzle it over the cooled cake.
Nutrition
Notes
Ingredient Swap: I often use Greek yogurt instead of sour cream when I need a slightly tangier, lighter cake, and it works perfectly here.
Storage Tip: This cake keeps beautifully at room temperature under a cake dome for two days, but I always store any leftovers in the fridge to keep it fresh for up to a week.
Make-
Ahead Secret: You can bake the cake a day in advance and wrap it tightly once cool.
I find the flavors actually deepen overnight, and I just add the glaze right before serving.
Common Mistake: The biggest error I see is overmixing the batter after adding the flour.
Stir just until the last streaks disappear for a tender, not tough, crumb.
Serving Suggestion: For a special touch, I love adding a few extra lemon zest curls or a sprinkle of edible flowers on top of the glaze before it sets.
Pan Alternative: If you don't have a bundt pan, a standard 9x5 loaf pan works just fine.
Just be sure to check for doneness a few minutes earlier as it may bake faster.