Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/2 cup buttermilk
- 2 tablespoons fresh lemon juice
Directions
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing gently until just combined. Stir in lemon juice.
Pour 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.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
For the lemon drizzle, mix sugar and lemon juice until dissolved.
Pour the drizzle over the warm cake, allowing it to soak in.
Slice and serve once the cake has absorbed the drizzle.
Frequently Asked Questions
How should I properly store my Lemon Drizzle Cake with Poppy Seeds to keep it fresh?
Once completely cooled, this loaf cake is best stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If you prefer a slightly firmer texture, you can store it in the refrigerator, but allow it to come to room temperature for about 30 minutes before serving for the best flavor.
Can I substitute the all-purpose flour in this Lemon Drizzle Cake recipe?
While this recipe calls for 1 1/2 cups of all-purpose flour for optimal structure, you can attempt a 1:1 substitution using a good quality gluten-free blend that contains xanthan gum. Be aware that the texture might be slightly denser than the original cake baked at 350°F (175°C).
What is the best way to ensure my Lemon Drizzle Cake doesn't stick to the 9x5-inch loaf pan?
To guarantee easy release, make sure to generously grease your 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides. This parchment sling acts as a handle, allowing you to lift the entire cooked cake out easily after it has cooled for about 15 minutes.
