Lemon Poppy Seed Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, moist lemon cake made with poppy seeds, soaked with lemon syrup, and glazed with a tart lemon icing. Triple the citrus flavor in every bite, ideal for spring gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour (or substitute regular whole wheat flour or all-purpose flour)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- Zest of 5 medium lemons
- 10 tablespoons unsalted butter (melted and cooled to room temperature)
- 3 large eggs (at room temperature)
- 1 1/4 cups low fat buttermilk (well shaken)
- 2/3 cup whole milk Greek yogurt ((about 6 ounces))
- 1/2 cup lemon juice (freshly squeezed)
- 1/4 cup honey
- 1 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons poppy seeds
- 1/2 cup lemon juice (freshly squeezed (about 2 large lemons))
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice (freshly squeezed)
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 249mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 249MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.