#LemonPoppySeedCake #SweetDrizzle #CrunchyTopping #Delicious #Yummy #EasyBaking #EasyRecipe
Lemon Poppy Seed Cake with a Sweet Drizzle and Crunchy Topping
This lemon poppy seed cake is a delectable and easy-to-make dessert that is sure to satisfy. The lemon flavor is tart and zesty, while the poppy seeds add a subtle crunch. To top it off, a sweet drizzle and a crunchy topping give this cake a delightful finish.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1/3 cup lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 cup poppy seeds
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons chopped nuts (optional)
- 2 tablespoons honey
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the 3/4 cup butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice, zest and vanilla. Beat in the flour mixture alternately with the poppy seeds. Pour batter into prepared pan.
- In a small bowl, combine the brown sugar, 2 tablespoons melted butter, chopped nuts (if desired) and honey. Sprinkle over the top of the cake.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes before removing from pan.
- For the drizzle, whisk together 1/2 cup confectioners’ sugar and 1 tablespoon lemon juice in a small bowl until smooth. Drizzle over cake.
- Enjoy!