Lemon Glazed Poppy Seed Cake

  • Intermediate
  • 8 to 10 servings
  • 45 min
Baking Success Or Baking Mess


2-1/2 cups all-purpose flour
2 tablespoons poppy seed
2 teaspoons Fleischmann's® Baking Powder
1/2 teaspoon salt
5 eggs
1-1/2 cups sugar
1 cup Mazola® Corn Oil
1/4 cup milk
2 teaspoons freshly grated lemon peel
1/2 teaspoon almond extract
1-1/2 cups powdered sugar
3 to 4 tablespoons lemon juice


Preheat oven to 350°F. Spray fluted tube pan with cooking spray and set aside.

Stir flour, poppy seeds, baking powder and salt in a medium mixing bowl; mix well, set aside.

Beat eggs with an electric mixer at medium speed until eggs are frothy and pale yellow, about 1 minute. Add sugar, oil, milk, lemon zest and almond extract; continue mixing for 1 minute. Stir in flour mixture using a spoon or rubber spatula just until flour is moistened. Pour batter into prepared baking pan.

Bake 45 to 55 minutes or until golden brown and toothpick inserted into center comes out clean. Cool cake in pan for 5 minutes. Invert cake onto wire rack to cool.

Whisk sugar and lemon juice until smooth. Drizzle over top of warm cake. Serve with fresh sliced strawberries, if desired. Store covered.

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