Best 2 Lemon Poppy Seed Tea Cake Recipes

Indulge in the delightful flavors of a classic Lemon Poppy Seed Tea Cake, a timeless treat that combines zesty citrus and the delicate crunch of poppy seeds. This moist and tender cake is perfect for any occasion, from cozy afternoon tea parties to festive celebrations. With its vibrant yellow crumb and alluring aroma, this cake is sure to impress. The recipe offers two variations: a classic version with a simple glaze and a delightful cream cheese frosting for those who crave a richer indulgence. Both variations promise a taste of pure bliss, whether you prefer the simplicity of the glaze or the decadent creaminess of the frosting.

Here are our top 2 tried and tested recipes!

LEMON POPPY-SEED TEA CAKE

Lemon Poppy-Seed Tea Cake image

This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h15m

Number Of Ingredients 11

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup whole milk

Steps:

Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.

LEMON POPPY SEED TEA CAKE

Lemon Poppy Seed Tea Cake image

Make and share this Lemon Poppy Seed Tea Cake recipe from Food.com.

Provided by Kerena

Categories Dessert

Time 1h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup unsalted butter, room temp. plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temp
2 teaspoons vanilla extract
2 tablespoons lemon zest, grated
1/3 cup fresh lemon juice
1/4 cup milk

Steps:

Preheat oven to 350. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
Store covered at room temperature for up to 3 days.
To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.

Nutrition Facts : Calories 385.3, Fat 20.6, SaturatedFat 11.8, Cholesterol 126.1, Sodium 212.9, Carbohydrate 45.3, Fiber 1.1, Sugar 25.9, Protein 5.7

Tips:

Use fresh lemons: Fresh lemons provide the best flavor and aroma for the cake. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the ingredients just until they are combined.
Don't overbake the cake: The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before glazing: This will help the glaze to set properly.
Glaze the cake while it is still warm: This will help the glaze to soak into the cake.

Conclusion:

This lemon poppy seed tea cake is a delicious and easy-to-make treat. It is perfect for breakfast, brunch, or afternoon tea. The cake is moist and flavorful, with a delicate lemon flavor and a crunchy poppy seed topping. The glaze adds a touch of sweetness and shine to the cake. This cake is sure to be a hit with everyone who tries it.