Ingredients
Cake
- 1 1/4 cups (250 g) granulated sugar
- 3 tablespoons lemon zest, from about 3 lemons
- 1/2 cup (113 g) unsalted butter, room temperature
- 4 tablespoons vegetable oil (canola oil)
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping tablespoon poppy seeds
- 1/2 cup whole milk, room temperature
- 1/3 cup sour cream, room temperature
Glaze
- 1 1/2 cups (180 g) powdered sugar, sifted
- 4 to 5 tablespoons whole milk or lemon juice
- Splash of vanilla extract (optional)
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (177°C). Line a 9 x 9 inch baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy cake removal.
- Infuse sugar with lemon zest: In a large bowl, combine granulated sugar and lemon zest. Use your hands to massage the zest into the sugar for 20 to 30 seconds to release citrus oils and enhance flavor.
- Cream butter, oil, and sugar: Add butter and vegetable oil to the sugar mixture. Using a hand mixer or stand mixer with paddle attachment, beat on medium speed until the mixture is light and fluffy, about 2 minutes. Scrape down the bowl sides as needed.
- Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape the bowl sides periodically.
- Mix in lemon juice and vanilla: On low speed, blend in the fresh lemon juice and vanilla extract. The batter may curdle slightly but this is normal.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
- Incorporate dry ingredients with wet ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with sour cream and milk, beginning and ending with the dry ingredients. Mix gently to avoid over mixing.
- Transfer batter to pan: Pour the batter into the prepared pan. Use an offset spatula to press the batter evenly into corners and level the top.
- Bake the cake: Bake for 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with a few crumbs. Cover loosely with foil if browning too quickly.
- Cool the cake: Remove cake from oven and cool in the pan for 30 to 45 minutes. Use the parchment paper overhang to lift the cake out onto a wire rack. Cool completely before glazing.
- Prepare the glaze: Whisk together powdered sugar, milk or lemon juice, and vanilla (if using) until smooth and pourable. Adjust consistency by adding more liquid or powdered sugar as needed.
- Glaze and set: Drizzle the glaze over the cooled cake evenly. Let sit for 15 to 20 minutes to allow the glaze to set before slicing and serving.
Notes
- Ensure all refrigerated ingredients like eggs, butter, milk, and sour cream are brought to room temperature for best mixing results.
- Do not over mix the batter after adding dry ingredients to keep the cake tender.
- If the cake starts browning too fast during baking, loosely tent with aluminum foil to prevent burning.
- The lemon zest sugar technique enhances the citrus flavor, so be sure not to skip that step.
- The glaze can be adjusted to be more lemony or sweeter by varying lemon juice or milk and powdered sugar ratios.
- This cake is best served at room temperature and can be stored covered at room temp for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
