Meyer Lemon Poppy Seed Cake with Lemon Glaze
There come times in life when the torch is passed to you. One of those is the holiday torch. Some years back, my family asked me to host Easter at my house—so the holiday torch was passed to me. You know how much I love cooking and baking, so you can imagine how much fun I had putting everything together!
My Easter recipes all begin with Italian family.
When I sat down to plan my menu, I thought about my mom, grandma, and mother-in-law. It’s always important to me to remember those who came before me, and all the goodness they brought into the world.
My mom never did much with lemons in the kitchen, but my dad’s grandma used to make an amazing lemon knot. I loved it so much that I went crazy and started making all kinds of lemon desserts—my Meyer Lemon Poppy Seed Cake recipe is one of them. It’s the perfect way to satisfy that lemon craving and to complement a traditional Easter feast.
To me, lemons are the quintessential spring flavor.
Even though lemons are technically in season year-round, their crisp, juicy flavor screams springtime to me. In this cake, the brightness of the lemons and melt-in-your mouth texture are perfectly balanced by nutty, crackly, poppy seeds. A tart lemon glaze ensures that sweetness doesn’t overwhelm the cake, and trust me—fresh lemon zest is way better than lemon extract!
But first, what are Meyer Lemons?
Don’t worry, I had the same question. Here’s what I found out: Meyer lemons were introduced to the United States by Frank Meyer, who brought the plant over from China. A cross between a mandarin orange and a lemon, these citrus beauties have a thin, bright yellow-orange skin. They’re sweeter than regular lemons, and their zest is more complex in fragrance and flavor.
Because of their thin skin, Meyer lemons can be difficult to ship. That makes them hard to find, unless you live where they grow! But lucky for us, they do make brief appearances at local grocery stores nationwide. If you can’t find Meyer lemons, don’t worry. You can substitute regular lemons for this recipe. If you do happen to find some, grab a bag or two! Okay—now that we’ve learned about Meyer lemons, let’s get back to the cake.
This simple Meyer lemon poppy Seed cake recipe is delicious AND freezes well—so start baking!
This super-simple lemon cake recipe is easy to make, freezes wonderfully, and makes one 9-inch cake, two loaves (if you want to go all out and make a bundt cake, double the recipe). That means you can eat some now and save some for later. I like to keep one of these babies at the ready for unexpected (but very welcome!) visitors. So grab your microplane and get ready to brighten up the Easter table.