Ina Garten Lemon Poppyseed Cake

Ina Garten’s Lemon Poppyseed Cake is a moist, flavorful cake bursting with bright lemon zest and crunchy poppy seeds. The cake is finished with a tangy lemon glaze, making it perfect for breakfast, brunch, or a light dessert.

What is Ina Garten Lemon Poppyseed Cake?

Lemon Poppyseed Cake is a classic, citrus-infused pound cake with a tender crumb and a hint of crunch from poppy seeds. Ina Garten’s version uses fresh lemon juice and zest for a bold lemon flavor, complemented by a sweet and tangy glaze.

Other Popular Recipes

• Ina Garten Plum Crumble
• Ina Garten Chocolate Dipped Shortbread
• Ina Garten Peach Clafoutis
• Ina Garten Granola Bars

Reasons to Try Ina Garten Lemon Poppyseed Cake

• Bright, citrusy flavor: Made with real lemon juice and zest.
• Soft and moist texture: Uses buttermilk for a tender crumb.
• Perfectly balanced sweetness: Not overly sweet, making it great for any occasion.
• Simple yet elegant: A versatile cake for breakfast, brunch, or dessert.
• Crunchy poppy seeds: Adds a subtle nutty texture to every bite.

Ingredients Needed to Make Ina Garten Lemon Poppyseed Cake

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions to Prepare Ina Garten Lemon Poppyseed Cake

Step 1: Preheat the Oven

• Set the temperature: Preheat your oven to 350°F (175°C).
• Prepare the pan: Grease and flour a 9×5-inch loaf pan or a Bundt pan.

Step 2: Mix the Dry Ingredients

• Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

Step 3: Cream the Butter and Sugar

• Beat butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
• Add eggs one at a time: Beat in the eggs one at a time, mixing well after each addition.

Step 4: Add the Lemon Flavor

• Incorporate lemon zest, juice, and vanilla: Stir in the lemon zest, fresh lemon juice, and vanilla extract for a bright citrusy flavor.

Step 5: Combine Wet and Dry Ingredients

• Alternate additions: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Step 6: Bake the Cake

• Transfer to pan: Pour the batter evenly into the prepared loaf or Bundt pan.
• Bake until done: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Prepare the Lemon Glaze

• Mix glaze ingredients: In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth.

Step 8: Glaze and Serve

• Let the cake cool: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
• Drizzle with glaze: Pour the lemon glaze over the slightly warm cake for maximum absorption.
• Slice and enjoy: Serve with tea, coffee, or fresh berries.

What Goes Well With Ina Garten Lemon Poppyseed Cake

• A cup of tea or coffee: Enhances the citrus flavor.
• Fresh berries: Raspberries, blueberries, or strawberries add freshness.
• Whipped cream: Lightens the dessert with an airy texture.
• Greek yogurt: A tangy contrast to the sweetness.
• Vanilla ice cream: Pairs well for a more indulgent treat.

Key Tips for Making Ina Garten Lemon Poppyseed Cake

• Use fresh lemons: Fresh lemon juice and zest enhance the flavor.
• Do not overmix: Overmixing can result in a dense cake.
• Use room temperature ingredients: Ensures even mixing and a smooth batter.
• Let the glaze soak in: Pour the glaze while the cake is slightly warm for better absorption.
• Check doneness early: Ovens vary, so start checking at 50 minutes.

Creative Variations of Ina Garten Lemon Poppyseed Cake

• Orange poppyseed version: Substitute orange zest and juice for a citrus twist.
• Nutty flavor: Add chopped almonds or walnuts for extra texture.
• Coconut variation: Mix shredded coconut into the batter.
• Almond glaze: Use almond extract instead of vanilla in the glaze.
• Gluten-free option: Replace flour with a gluten-free all-purpose blend.

Storage Guidelines for Ina Garten Lemon Poppyseed Cake

• Store at room temperature: Keep in an airtight container for up to 3 days.
• Refrigerate for longer freshness: This can last up to 5 days in the fridge.
• Freeze for later: Wrap tightly and freeze for up to 3 months. Thaw before serving.

FAQs

How do I keep my lemon poppyseed cake moist?

Using buttermilk in the batter helps keep the cake moist. Additionally, avoid overmixing the batter and do not overbake—check for doneness with a toothpick at the 50-minute mark.

Can I use milk instead of buttermilk in lemon poppyseed cake?

Yes, buttermilk can be substituted with regular milk plus 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 5 minutes before using to mimic the tangy effect of buttermilk.

Why did my lemon poppyseed cake turn out dense?

Overmixing the batter can lead to a dense texture. Mix only until the ingredients are just combined and ensure your baking powder and baking soda are fresh for proper leavening.

Can I freeze lemon poppyseed cake?

Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and store in an airtight container. Thaw at room temperature before serving.

Wrapping Up

Ina Garten’s Lemon Poppyseed Cake is a simple yet elegant treat with the perfect balance of citrus flavor and delicate sweetness. Try it today and enjoy the fresh taste of lemon in every bite!

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