Irresistibly Bright Lemon Poppy Seed Cake
Bright citrus flavors and sweet vanilla glaze combine beautifully in this moist lemon poppy seed cake. Perfect for dessert or brunch.
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Cooking tools:
- Microplane
- Citrus press
- Hand mixer
- Sifter
- Cooling rack
- Baking pan
- Parchment paper
- Aluminum foil
- Toothpick
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Oven
- Plastic wrap
- Airtight container
Ingredients
- 250 g granulated sugar
- 3 tablespoons lemon zest
- 113 g unsalted butter, room temperature
- 4 tablespoons vegetable oil (canola oil preferred)
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 250 g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping tablespoon poppy seeds
- 1/2 cup whole milk, room temperature
- 1/3 cup sour cream, room temperature
- 180 g powdered sugar, sifted
- 4 to 5 tablespoons whole milk or lemon juice
- Splash of vanilla extract (optional)
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