Ina Garten Lemon Poppyseed Cake Recipe
Craving a bright and zesty treat? Ina Garten lemon poppyseed cake recipe delivers sunny flavor in every bite. This how to make Ina Garten lemon poppyseed cake guide is simple and foolproof.
Ingredients
- 1 ½ cups all-purpose flour.
- 2 teaspoons baking powder.
- ½ teaspoon kosher salt.
- 1 cup plain yogurt or sour cream.
- 1 cup sugar granulated.
- 3 large eggs.
- 2 lemons zest and juice.
- ½ cup vegetable oil.
- ½ cup poppyseeds.
- For glaze: 1 cup powdered sugar 2 tablespoons fresh lemon juice.
Instructions
Preheat and Prep Pan
- Heat oven to 350°F. Grease loaf pan. Line with parchment. This stops sticking. Zest lemons into a bowl. Juice them too. Set aside. Takes 5 minutes.
Mix Dry Ingredients
- Sift flour, baking powder, and salt in a bowl. Whisk well. Add poppyseeds. Stir to coat. This spreads crunch evenly. No lumps now.
Beat Wet Ingredients
- In large bowl, whisk yogurt, sugar, eggs, lemon zest, and juice. Add oil slowly. Beat until smooth and pale. Creamy batter forms. Smells zesty already.
Combine Wet and Dry
- Fold dry mix into wet. Use spatula. Gentle strokes. Don't overmix. Batter thickens nicely. Pour into pan. Smooth top with spoon.
Bake to Golden Perfection
- Bake 50 minutes. Check with toothpick. Clean comes out. Cool in pan 10 minutes. Then rack 1 hour. Cake pulls from sides.
Make and Drizzle Glaze
- Whisk powdered sugar and lemon juice. Thick but pourable. Drizzle over cooled cake. Let set 30 minutes. Shiny glaze forms. Slice and serve!
Notes
- Room temp: 2 days covered.
- Fridge: 5 days in airtight box.
- Freezer: 3 months wrapped tight.
- Reheat: Microwave 10 seconds slice.
- Glaze after thawing for shine.
- Slice before freezing easy grab.