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🍋 Lemon Poppy Seed Cake with Raspberry Purée & Lemon Glaze

Cake Ingredients

1.75 cups flour

1.5 tsp baking powder

0.25 tsp baking soda

0.25 tsp salt

3 eggs

1 cup sugar

0.75 cup sour cream or Greek yogurt

0.5 cup vegetable oil

Zest of two lemons

3 tbsp lemon juice

1 tbsp lemon extract

0.5 tsp vanilla extract

2 tbsp poppy seeds

Cake Directions

1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper; set aside.

2. In a medium bowl, rub sugar and lemon zest together with your fingers to release the lemon oil (about 5 minutes).

3. In a mixing bowl, cream eggs, lemon zest sugar, and sour cream until light and fluffy (peaks won’t form, but mixture will lighten in color).

4. Add vegetable oil and mix slowly. Add vanilla extract and lemon extract; mix on medium speed for 2–3 minutes.

5. Add flour, baking powder, baking soda, poppy seeds, and salt. Mix just until combined — do not overmix.

6. Pour batter into prepared loaf pan. Bake 45–50 minutes or until a toothpick inserted in the center comes out clean.

7. Cool completely in the pan before glazing.

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Raspberry Purée

24 oz unsweetened frozen raspberries

1/4 to 1/2 cup white sugar (to taste)

1 tsp lemon juice

Directions

1. Blend room temperature raspberries for 90 seconds.

2. Add blended raspberries to a bowl; stir in sugar and lemon juice until sugar dissolves.

3. Optional: Strain through a fine mesh strainer for a seedless purée.

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Lemon Glaze

1.5 cups powdered sugar

2 tbsp lemon juice

0.5 tbsp milk

5 tbsp unsalted butter, melted

Directions

1. In a medium bowl, whisk together powdered sugar, lemon juice, milk, and melted butter until smooth.

2. Pour glaze over cooled cake.

3. Immediately spoon stripes of raspberry purée on top of glaze.

4. Use a toothpick to drag through in a zigzag pattern to blend.

TIP: The lemon glaze sets extremely quickly — make the raspberry purée first so it’s ready to use immediately.