Print

Ina Garten Lemon Poppyseed Cake

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.

Ingredients

Scale

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

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.