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Ina Garten Lemon Poppyseed Cake

Ina Garten Lemon Poppyseed Cake
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A dense, buttery loaf cake featuring a tender crumb, bright citrus notes from fresh zest, and a signature crunch from blue poppy seeds. This recipe utilizes a double-lemon technique with a soaking syrup and a tart glaze to ensure maximum moisture and a professional finish.

Ingredients

Scale
  • 4 tbsp unsalted butter, softened to 65°F / 18°C
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp lemon zest, finely grated (approx. 2 medium lemons)
  • 1 cup all-purpose flour, sifted
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp blue poppy seeds
  • 1/4 cup full-fat sour cream, room temperature
  • 1/2 tsp pure vanilla extract
  • 2 tbsp fresh lemon juice, divided for syrup and glaze
  • 2 tbsp granulated sugar, for lemon syrup
  • 1/2 cup confectioners’ sugar, sifted for glaze

Instructions

  1. Preheat your oven to 350°F / 177°C and position a rack in the center to ensure even heat circulation around the pan. Grease a 6×3-inch mini loaf pan with butter and line the bottom with parchment paper, leaving a slight overhang on the sides for easy removal.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the 4 tablespoons of softened butter and 1/2 cup of granulated sugar on medium-high speed for 5 minutes. The mixture should become very pale, nearly white, and noticeably light and fluffy as air is incorporated into the fat.
  3. Reduce the mixer speed to medium and add the egg and lemon zest, beating for another minute until fully emulsified. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure no pockets of unmixed butter remain.
  4. In a separate small bowl, sift together the 1 cup of all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt. Sifting is crucial here to remove lumps and ensure a fine, uniform crumb structure in the finished cake.
  5. Whisk the 1/4 cup of sour cream and 1/2 teaspoon of vanilla extract together in a small measuring cup. Sour cream provides the acidity needed to react with the baking soda and contributes a rich, tangy moisture that milk cannot replicate.
  6. With the mixer on the lowest setting, add the dry ingredients and the sour cream mixture alternately, beginning and ending with the flour. Mix only until just combined; over-mixing at this stage will develop gluten and result in a tough, rubbery texture.
  7. Gently fold in the 1 tablespoon of poppy seeds using a rubber spatula. Pour the batter into the prepared pan and smooth the top with an offset spatula, ensuring the batter is pushed into the corners of the pan.
  8. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean and the internal temperature reaches 205°F / 96°C. The top should be golden brown and the edges should just begin to pull away from the sides of the pan.
  9. While the cake bakes, prepare the lemon syrup by combining 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice in a small saucepan over low heat. Stir until the sugar dissolves, then set aside; do not let the mixture boil or caramelize.
  10. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack set over a sheet pan. While the cake is still warm, poke the top multiple times with a toothpick and brush the lemon syrup over the top and sides, allowing it to soak into the crumb.
  11. For the final glaze, whisk the 1/2 cup of confectioners’ sugar with the remaining 1 tablespoon of lemon juice until smooth and thick but pourable. Pour the glaze over the completely cooled cake, allowing it to drip naturally down the sides before serving.

Notes

Store the cake wrapped tightly in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to 5 days. For long-term storage, the cake can be frozen without the final glaze for up to 3 months; thaw at room temperature before glazing. To serve, slice into 1-inch thick pieces using a serrated knife to maintain the integrity of the crumb.

Nutrition

Keywords: lemon poppyseed cake, Ina Garten lemon cake, lemon loaf, citrus dessert, poppyseed cake recipe, moist lemon loaf, tea cake, lemon glaze, small batch baking, lemon pound cake

Find it online: https://inagartendishes.com/ina-garten-lemon-poppyseed-cake/