Sweet Lemon Cake (Print)
Soft lemon cake filled with poppy seeds, drenched in sweetened milk, and finished with glaze. Great as a tea or coffee companion.
# Ingredients:
01 -
1/2 cup lemon juice.
02 -
2 tablespoons lemon zest.
03 -
3 large eggs, at room temp.
04 -
1/3 cup granulated sugar.
05 -
1/2 teaspoon kosher salt.
06 -
1/2 cup vegetable oil.
07 -
2 1/2 teaspoons baking powder.
08 -
1 cup all-purpose flour.
09 -
2 tablespoons poppy seeds.
10 -
1/2 teaspoon vanilla extract.
11 -
2 tablespoons butter, for topping.
12 -
1/2 cup whole milk, for topping.
13 -
2 tablespoons sugar, for topping.
14 -
1 cup powdered sugar.
15 -
2 tablespoons milk, for glaze.
# Steps:
01 -
Set oven to 375°F and get your springform pan lined.
02 -
Combine salt, sugar, flour, and baking powder using a whisk.
03 -
Whisk eggs with oil, then gently add that to the dry stuff.
04 -
Mix in vanilla, lemon juice, zest, and poppy seeds.
05 -
Pour batter into the prepared pan and bake for about 30-35 minutes.
06 -
Warm the butter, sugar, and milk together until it all melts.
07 -
Poke holes all over the warm cake and drizzle the milk mixture on top.
08 -
Stir milk into powdered sugar, then cover the cooled cake with it.
# Notes:
01 -
Skip the glaze if freezing.
02 -
Lasts 2-3 days on the counter.
03 -
Avoid putting it in the fridge.