Lemon-Poppy Seed Tea Cake

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  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • Zest and juice of 2 large lemons
  • 4 large eggs
  • 3/4 cup whole milk
  • 1/4 cup sour cream
  • 2 tablespoons poppy seeds
  • 1/4 cup powdered sugar (or more to taste)


Butter and flour two 9x5x3-inch loaf pans.
Preheat oven to 325°F.
Combine flour, baking powder and salt in a mixing bowl and whisk to combine.
Using a stand mixer or hand mixer, beat butter, sugar and zest until light and fluffy.
Add eggs, one at a time, fully incorporating each egg before adding next.
Whisk together milk, sour cream, poppy seeds and 2 tablespoons lemon juice.
With mixer on low speed, add flour in thirds, then add half of milk, alternating so that first and last additions are flour. Fully incorporate each addition before adding next (flour, milk, flour, milk, flour).
Pour into prepared pans.
Bake until a toothpick inserted in center comes out clean, about 1 hour.
Cool for 10-15 minutes, then remove from pans.
Stir together remaining lemon juice and powdered sugar (adjust sugar to taste).
Poke top of cake all over with a skewer or cake tester.
Brush with glaze.
Cake keeps at room temperature for 2-3 days, or wrapped well and frozen for 1 month.

Recipe from Central Market Mill Creek - Culinary Resource Center
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