For whatever reason, I always feel the need to explain the impetus behind each recipe I develop and post on this here blog. And this glazed lemon poppy seed cake is no exception. However, I am not going to lie, the story is not super sexy. Essentially, I was at a passover seder back in April and during a conversation with friends about favorite baked goods it became abundantly clear that folks just love a lemon poppy seed cake.
Not everyone agreed on the form the cake should take (there were two camps: the muffin camp and the bundt cake camp), but all agreed they wanted me to develop a recipe for one and, ideally, to develop it quickly. Well, I failed at the “quickly” request, but am happy to report a recipe for a super moist, intensely lemon-y cake, with brilliant texture from the poppy seeds, has indeed been developed and it is a winner.
I used a lemon cake recipe from my archives as a jumping off point, making sure to include lots of lemon zest and juice, plus a bit of extract to insure the lemon flavor truly popped, as well as buttermilk for tang, and a yolk for moisture. My first few attempts were of the muffin variety, but it was my husband who suggested a loaf might be the perfect vehicle for this lemon poppy seed yumminess. And, you know, he was right (which, honestly happens more frequently than I’d like to admit). In short, if you’re a lemon cake lover, peeps, and I hope you are, you can’t go wrong with this one.
[yumprint-recipe id=’102′] 
