If you have been searching for the perfect spring bake, this lemon poppy seed cake is exactly what you need.
It is bright, buttery, and has just the right amount of tang from fresh lemon juice and zest.
The poppy seeds add a delicate crunch in every bite, making this cake feel special without any fuss.
What really takes it over the top is the sweet lemon glaze poured over the warm cake. It soaks in just enough to keep things moist while leaving a crackly, shiny coating on the surface.
This cake is the kind of thing you bake once and end up making every single week.
It works beautifully for brunch tables, afternoon tea, Easter gatherings, or just a lazy Sunday when you want something homemade and impressive.
And the best part? You do not need any special skills. Just a bowl, a whisk, and good ingredients.
If you love citrusy baked goods, you might also enjoy these Lemon Poppy Seed Muffins for a portable, grab-and-go version of this same flavor combo.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55–60 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 10–12 slices |
| Difficulty Level | Easy |
Why You’ll Love This Lemon Poppy Seed Cake
This cake checks every box a home baker could want. It is easy, reliable, and tastes like it came from a proper bakery.
The crumb is incredibly tender thanks to the sour cream, which keeps the cake moist for days without drying out.
The lemon flavor is real and vibrant because we use both fresh zest and fresh juice — no extracts or shortcuts.
It is the kind of recipe that works just as well for a dressed-up Easter dessert table as it does for a casual weekday treat.
Here is a quick look at why this recipe stands out:
- Simple pantry ingredients: No specialty items needed. Everything is easy to find at any grocery store.
- Stays moist for days: The sour cream in the batter keeps this cake soft and fresh well beyond day one.
- Bright, real lemon flavor: Three whole lemons worth of zest means every bite is packed with citrus.
- The glaze is irresistible: Sweet, tangy, and slightly thick, it clings to the top of the cake beautifully.
- Crowd-pleaser: Kids and adults both love it, making it perfect for any gathering.
- No mixer required: You can make this entirely by hand with a whisk and a spatula.
Read Also: Lemon Pound Cake Recipe
Ingredients
This recipe uses straightforward ingredients you likely already have on hand. The key is using fresh lemons, bottled juice just will not give you that same bright, aromatic flavor.
For the cake:
- 2 cups (250g) all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- 1½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- Zest of 3 lemons (about 3 tablespoons)
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup (180ml) sour cream, at room temperature
For the lemon glaze:
- 1½ cups (180g) powdered sugar
- 3–4 tablespoons fresh lemon juice
If you enjoy bright citrus flavors in baked goods, my Lemon Blueberry Bread uses a very similar batter and is another easy weekday bake you will love.
Kitchen Equipment Needed
You do not need any fancy equipment for this cake. A standard 9×5 inch loaf pan works great, though a round bundt pan also produces a gorgeous result if you want something more decorative.
- 9×5 inch loaf pan (or a standard bundt pan)
- Two large mixing bowls
- Electric hand mixer or stand mixer (or a sturdy whisk)
- Rubber spatula
- Microplane or lemon zester
- Citrus juicer
- Measuring cups and measuring spoons
- Cooling rack
- Parchment paper
- Small bowl and whisk (for the glaze)
You might also enjoy: Lemon Bundt Cake Recipe
Recommended Products for This Recipe
These are products I personally recommend based on experience baking this cake. Each one makes a genuine difference in how the final result turns out.
1. Microplane Premium Classic Zester/Grater
Getting the most out of your lemons means having the right zester.
A Microplane grater removes just the bright yellow zest without digging into the bitter white pith underneath, which keeps your cake tasting clean and citrusy rather than harsh.
This single tool will change how you bake with citrus fruit forever.
2. USA Pan Bakeware Loaf Pan
A quality loaf pan bakes more evenly and releases the cake cleanly without sticking, even with a sugary glaze soaking in at the edges.
The aluminized steel construction in USA Pan loaf pans means no hot spots and a perfectly golden crust on all four sides.
It is the kind of pan you will reach for every time you bake a loaf-style cake or bread.
3. Bob’s Red Mill Blue Poppy Seeds
The quality of your poppy seeds matters more than you might think.
Fresh, high-quality poppy seeds have a mild, nutty flavor that blends beautifully with lemon, while old seeds can taste bitter or flat.
Bob’s Red Mill sources consistently fresh seeds that are clean and fragrant right out of the bag.
4. KitchenAid 5-Speed Hand Mixer
Creaming butter and sugar properly is one of the most important steps in this recipe, and a good hand mixer makes it effortless.
The KitchenAid 5-speed hand mixer gives you enough power and control to cream your batter in about 3 minutes without overworking it. It is lighter and easier to clean than a stand mixer for a recipe this size.
Step-by-Step Instructions: How to Make Lemon Poppy Seed Cake
1. Preheat Your Oven and Prepare the Pan
- Set your oven to 350°F (175°C) and allow it to fully preheat before you put the cake in. A properly heated oven ensures even baking from the start.
- Grease your 9×5 inch loaf pan generously with butter or non-stick cooking spray, making sure to coat the bottom corners and all four sides.
- Cut a strip of parchment paper to fit the length and bottom of the pan, leaving an overhang on both long sides. This creates a “sling” that makes it easy to lift the cake out cleanly once it cools.
- Set the prepared pan aside on the counter.
2. Zest and Juice Your Lemons
- Before cutting the lemons, wash them thoroughly under warm water and dry them completely. Zesting a wet lemon is harder and less effective.
- Using a Microplane or fine grater, zest all 3 lemons directly into a small bowl. Press gently and rotate the lemon as you work, stopping before you reach the white pith. You should end up with about 3 tablespoons of zest.
- Cut the lemons in half and juice them using a citrus juicer. You need ¼ cup (60ml) of juice for the cake batter and an additional 3–4 tablespoons for the glaze later. Juice all the lemons now and set the juice aside.
3. Mix the Dry Ingredients
- In a large mixing bowl, add 2 cups (250g) of all-purpose flour. Make sure to measure by spooning the flour into your measuring cup and leveling it off — do not scoop directly from the bag, as this packs in too much flour and can make the cake dense.
- Add 2 tablespoons of poppy seeds, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt to the same bowl.
- Whisk everything together for about 30 seconds until fully combined. Set this bowl aside.
4. Cream the Butter and Sugar
- In a second large mixing bowl, add ¾ cup (170g) of softened unsalted butter. It is very important that the butter is at room temperature and not melted — it should leave a soft indent when you press it with your finger. Cold butter will not cream properly.
- Add 1½ cups (300g) of granulated sugar to the bowl with the butter.
- Using an electric hand mixer or stand mixer, beat the butter and sugar together on medium-high speed for 3–4 minutes. Stop and scrape down the sides of the bowl halfway through. You are looking for the mixture to turn pale, fluffy, and noticeably lighter in color. Do not rush this step — it creates air in the batter that gives the cake its tender, light texture.
5. Add the Eggs, Lemon Zest, Lemon Juice, and Vanilla
- Add the 3 large eggs to the butter-sugar mixture one at a time. Add the first egg and beat on medium speed for about 20 seconds before adding the next. This prevents the batter from curdling.
- After all three eggs are incorporated, add the lemon zest (all 3 tablespoons), ¼ cup (60ml) of fresh lemon juice, and 1 teaspoon of vanilla extract.
- Mix on low speed just until combined. The batter may look slightly curdled at this point — that is completely normal and will come together once the dry ingredients are added.
6. Add the Sour Cream
- Add ¾ cup (180ml) of sour cream to the batter. Make sure your sour cream is at room temperature so it blends in smoothly without clumping.
- Mix on low speed or fold in gently with a spatula until the sour cream is fully incorporated into the batter. Do not overmix at this stage.
7. Fold in the Dry Ingredients
- Add the dry ingredient mixture (flour, poppy seeds, baking powder, baking soda, and salt) to the wet batter in two batches to make folding easier.
- Using a rubber spatula, gently fold the flour mixture into the batter using slow, sweeping strokes from the bottom of the bowl upward. This technique keeps the batter light and prevents gluten from over-developing.
- Stop folding as soon as the last streak of flour disappears. A few small lumps are perfectly fine. Overmixing at this stage is one of the most common reasons cakes turn out dense and tough.
8. Pour Batter Into the Pan and Bake
- Pour the finished batter into your prepared loaf pan. Use a spatula to spread it evenly and smooth the top.
- Give the pan a gentle tap on the counter two or three times to release any large air bubbles trapped in the batter.
- Place the pan on the center rack of your preheated oven and bake for 55–60 minutes.
- Start checking for doneness at the 50-minute mark. Insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with just a couple of dry crumbs, the cake is done. If it comes out with wet batter, bake for 5 more minutes and check again.
- If the top of the cake starts browning too quickly before the center is fully set, loosely tent a piece of aluminum foil over the top of the pan during the last 10–15 minutes of baking.
9. Cool the Cake
- Remove the cake from the oven and set the pan on a cooling rack. Let it cool in the pan for 15 minutes before attempting to remove it.
- After 15 minutes, use the parchment paper sling to lift the cake out of the pan and place it directly on the cooling rack.
- Allow the cake to cool for an additional 10–15 minutes. You want it to still be warm (not hot) when you add the glaze so the glaze can soak in slightly and adhere to the top.
10. Make the Lemon Glaze
- In a small bowl, add 1½ cups (180g) of powdered sugar. If your powdered sugar has any lumps, sift it first to get a smooth glaze.
- Add 3 tablespoons of fresh lemon juice and whisk together until completely smooth. The glaze should be thick enough to coat a spoon but thin enough to pour. If it is too thick, add the remaining tablespoon of lemon juice a little at a time. If it is too thin, add a tablespoon of additional powdered sugar.
11. Glaze the Cake and Serve
- Place the still-warm cake (on the cooling rack) over a sheet of parchment paper or a baking tray to catch any drips.
- Pour the glaze slowly and evenly over the top of the cake, letting it run down the sides naturally. You can use a spoon to nudge it toward the edges if needed.
- Let the glaze set for at least 10–15 minutes before slicing. The glaze will firm up slightly as it cools and sets into that beautiful crackly finish.
- Slice with a sharp serrated knife and serve at room temperature.
Read Also: Lemon Loaf Cake Recipe
Tips for The Best Lemon Poppy Seed Cake
A few small adjustments make a big difference in how this cake turns out. Most importantly, bring your cold ingredients to room temperature before you start — it is one of the biggest keys to a smooth, evenly textured batter.
- Use room temperature ingredients: Cold butter, eggs, or sour cream can cause the batter to separate. Set everything out about 45 minutes before you start baking.
- Do not skip creaming time: The 3–4 minutes of creaming butter and sugar is what creates the cake’s airy, tender texture. Set a timer and let the mixer run.
- Measure flour correctly: Spoon your flour into the measuring cup and level it off. Scooping straight from the bag packs in up to 20% more flour, which makes the cake dry and dense.
- Zest before you juice: It is much easier to zest a whole lemon than a cut one. Always zest first, then cut and juice.
- Do not overmix after adding flour: Fold gently and stop the moment the flour disappears. Overmixing develops gluten and results in a tough, rubbery crumb.
- Let the cake cool slightly before glazing: A warm cake absorbs just enough glaze to stay moist, while a completely cold cake lets the glaze sit on top without soaking in at all.
- Glaze thickness matters: If your glaze runs off the cake too quickly, it is too thin. Add more powdered sugar a tablespoon at a time until it holds on the surface a bit before running down the sides.
For another stunning citrus bake with a similar technique, check out this Blueberry Lemon Cake that uses lemon in a layered cake format.
Serving Suggestions
This cake is delicious on its own, but pairing it thoughtfully makes for an even more memorable spread.
It is naturally elegant and bright, so it pairs best with light, fresh accompaniments rather than heavy, rich ones.
Here are some of the best ways to serve it:
- With fresh berries: A handful of raspberries, blueberries, or sliced strawberries alongside a slice adds color and a pop of freshness. Check out this Spring Fruit Salad for a beautiful accompaniment.
- With whipped cream: A dollop of lightly sweetened whipped cream on the side balances the tartness of the glaze.
- With afternoon tea or coffee: This cake is the perfect companion to a cup of Earl Grey tea, black coffee, or a latte. The lemon cuts through the richness of cream-based drinks beautifully.
- At a spring brunch table: Slice it and arrange it on a platter alongside other brunch foods. See these Spring Brunch Ideas for inspiration on building a full spread.
- With a scoop of vanilla ice cream: Serve a warm slice with a small scoop of vanilla ice cream for a simple but stunning dessert.
- As a gift: Wrap a whole glazed loaf in parchment and tie it with twine for a beautiful homemade gift. It travels well and stays moist for days.
Variations of Lemon Poppy Seed Cake
The base recipe is wonderful as written, but it is also very easy to customize. Swap the pan, change the citrus, or add a filling to make this cake your own.
- Lemon Poppy Seed Bundt Cake: Pour the batter into a greased and floured 10-cup bundt pan instead of a loaf pan. Bake at 350°F for 45–50 minutes. The glaze looks stunning dripping down the ridges of a bundt.
- Lemon Blueberry Poppy Seed Cake: Fold ¾ cup of fresh or frozen blueberries into the batter just before pouring into the pan. Toss the blueberries in a teaspoon of flour first to prevent them from sinking.
- Orange Poppy Seed Cake: Swap the lemon zest and juice for orange zest and fresh orange juice. Use the same quantities. The result is warmer and slightly sweeter than the lemon version.
- Gluten-Free Version: Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. The texture will be slightly denser, but still moist and flavorful.
- Cream Cheese Glaze: Replace the simple lemon glaze with a cream cheese glaze by beating 2 oz of softened cream cheese with 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth.
- Mini Loaves: Divide the batter between 4 mini loaf pans and reduce the baking time to about 25–30 minutes. These make perfect individual portions for gifting or a brunch buffet.
You might also enjoy: Lemon Cheesecake Bars
Storage and Reheating
This cake stores incredibly well, which makes it a great make-ahead option for a party or brunch. The sour cream in the batter keeps it moist even on day three.
- Room temperature: Store the glazed cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. Keep it away from direct sunlight or heat.
- Refrigerator: For longer storage, keep the cake in an airtight container in the refrigerator for up to 6 days. Let it come to room temperature for 20–30 minutes before serving for the best texture.
- Freezer (unglazed): The baked, un-glazed cake freezes very well. Wrap it tightly in two layers of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze before serving.
- Freezer (glazed slices): Individual glazed slices can also be frozen. Place them on a baking sheet to firm up for 1 hour, then wrap each slice individually and store in a zip-top bag in the freezer for up to 2 months.
- Reheating: To gently warm a slice, microwave it for 10–15 seconds. This softens the crumb slightly and makes it taste freshly baked.
Read Also: Lemon Cupcakes Recipe
Nutritional Facts
The following is an estimate per slice, based on the recipe cut into 12 equal slices including the glaze.
Exact values will vary depending on ingredient brands and slice thickness.
| Nutrient | Per Slice (approx.) |
|---|---|
| Calories | ~360 kcal |
| Total Fat | ~15g |
| Saturated Fat | ~9g |
| Cholesterol | ~80mg |
| Sodium | ~160mg |
| Total Carbohydrates | ~53g |
| Dietary Fiber | ~1g |
| Total Sugars | ~36g |
| Protein | ~4g |
| Calcium | ~60mg |
| Iron | ~1.2mg |
For a lighter version, reduce the sugar to 1¼ cups and use a reduced-fat sour cream.
You can also substitute half the butter with unsweetened applesauce, though the texture will be slightly different.
Another citrus treat worth having in your recipe collection is this Lemon Bars Recipe, tangy, buttery, and always a hit at parties.
Health Benefits of Key Ingredients
While this is definitely a treat, several of the key ingredients bring some genuine nutritional benefits to the table alongside their flavor contributions.
- Lemon juice and zest: Lemons are a great source of vitamin C, which supports immune function and skin health. The zest in particular contains flavonoids that have antioxidant properties. Using fresh lemon also means you are getting these benefits in a natural, unprocessed form.
- Poppy seeds: These tiny seeds are actually a decent source of manganese, calcium, and phosphorus, all of which contribute to bone health. They also contain small amounts of fiber and healthy unsaturated fats. The mild, nutty flavor they add is just a bonus.
- Eggs: Eggs provide high-quality protein and are one of the few food sources of vitamin D. They also contain choline, which is important for brain health and cell function. The whole eggs in this recipe help build structure in the cake while adding richness and nutrition.
- Sour cream: Beyond keeping the cake moist, sour cream contains calcium and some beneficial live cultures depending on the brand. It also reduces the need for excess butter while maintaining a rich, creamy texture.
- Butter: In moderation, butter is a natural source of fat-soluble vitamins A, D, E, and K2. Unlike highly processed fats, it contributes to the flavor and texture of baked goods in a way that plant-based substitutes often cannot replicate.
Lemons are also used wonderfully in savory cooking. If you want to try them in a different context, this Lemon Herb Baked Chicken is a bright, easy weeknight dinner that uses similar citrus technique.
FAQs About Lemon Poppy Seed Cake
1. Can I use bottled lemon juice instead of fresh?
You can, but the flavor will not be nearly as bright or aromatic. Fresh lemon juice and zest are what give this cake its signature vibrant citrus taste.
Bottled juice also tends to have a slightly flat, acidic flavor that can make the cake taste one-dimensional. If fresh lemons are available at all, use them.
2. Why did my cake turn out dense?
The most common reasons are overmixing after adding the flour, using cold ingredients, or using too much flour from incorrect measuring.
Make sure your butter, eggs, and sour cream are all at room temperature before you start, and fold the flour in gently just until the batter comes together.
3. Can I make this recipe as muffins instead of a loaf?
Yes, absolutely. Line a standard 12-cup muffin tin with paper liners and fill each cup about ¾ full. Bake at 375°F (190°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
These also make a great grab-and-go version of the same flavor. For an already-tested muffin version of this recipe, check out the Lemon Poppy Seed Muffins post.
4. How do I know when the glaze is the right consistency?
The glaze should be thick enough that it coats the back of a spoon without immediately running off, but thin enough to pour slowly over the cake. Think of it like a thick honey consistency.
If it is too runny, add powdered sugar one tablespoon at a time. If it is too thick, add lemon juice half a teaspoon at a time.
5. Can I make this cake ahead of time?
Yes, and it actually tastes even better the next day once the flavors have had time to meld and the glaze has fully set.
Bake it the day before, let it cool completely, and store it at room temperature in an airtight container.
Add the glaze the day you plan to serve it for the freshest presentation, or glaze it the night before if you prefer convenience.
For another easy make-ahead spring dessert, this Strawberry Icebox Cake is a no-bake option that is just as crowd-pleasing.
Lemon Poppy Seed Cake
Ingredients
- 2 cups all-purpose flour 250g; spoon into measuring cup and level off — do not scoop
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter 170g; softened to room temperature
- 1½ cups granulated sugar 300g
- 3 large eggs at room temperature
- 3 lemons, zested about 3 tablespoons of zest
- ¼ cup fresh lemon juice 60ml; from the zested lemons
- 1 teaspoon vanilla extract
- ¾ cup sour cream 180ml; at room temperature
- 1½ cups powdered sugar 180g; sift if lumpy
- 3-4 tablespoons fresh lemon juice start with 3 tablespoons and add more to reach desired consistency
Equipment
- 9×5 inch loaf pan Standard size; a 10-cup bundt pan can also be used
- Two large mixing bowls One for dry ingredients, one for wet
- Electric hand mixer or stand mixer A sturdy whisk can be used instead
- Rubber spatula For folding in the dry ingredients
- Microplane or lemon zester For zesting lemons before juicing
- Citrus juicer For extracting fresh lemon juice
- Measuring cups and measuring spoons
- Cooling rack For cooling cake after baking
- Parchment paper Used to line the pan and create a sling for easy removal
- Small bowl and whisk For mixing the lemon glaze
Method
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan, line with a parchment paper sling, and set aside.
- Zest all 3 lemons to get about 3 tablespoons of zest, then cut and juice them. Set the zest and juice aside separately.
- In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt for 30 seconds until combined. Set aside.
- In a second large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for 3–4 minutes, scraping the bowl halfway through, until the mixture is pale, fluffy, and light.
- Add the eggs one at a time, beating 20 seconds after each addition, then mix in the lemon zest, ¼ cup lemon juice, and vanilla extract on low speed until just combined.
- Add the sour cream and mix on low speed or fold in with a spatula until fully incorporated into the batter.
- Add the dry ingredient mixture in two batches, folding gently with a rubber spatula just until the last streak of flour disappears — do not overmix.
- Pour batter into the prepared pan, smooth the top, and tap the pan twice on the counter. Bake on the center rack for 55–60 minutes, tenting loosely with foil during the last 10–15 minutes if the top is browning too quickly, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a rack for 15 minutes, then lift it out using the parchment sling and let it cool on the rack for another 10–15 minutes until just warm.
- Whisk together the powdered sugar and 3 tablespoons of fresh lemon juice in a small bowl until completely smooth; add the remaining tablespoon of juice if the glaze is too thick to pour.
- Place the warm cake over parchment to catch drips, pour the glaze evenly over the top, and let it set for 10–15 minutes before slicing with a serrated knife.
Nutrition
Notes
- Room temperature ingredients are essential: Cold butter, eggs, or sour cream can cause the batter to look curdled and result in an uneven texture. Set everything out 45 minutes before baking.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in up to 20% extra flour, making the cake dry and dense.
- Do not skip the creaming time: Beating butter and sugar for a full 3–4 minutes creates air that gives this cake its light, tender crumb. Set a timer and let the mixer run.
- Zest before you juice: It is much easier to zest a whole lemon than a cut one. Always zest your lemons first, then cut and juice them.
- Do not overmix after adding flour: Fold gently and stop as soon as no flour streaks remain. Overmixing develops gluten and produces a tough, rubbery cake.
- Glaze the cake while still warm: A warm cake absorbs just enough glaze to stay extra moist, while a cold cake lets the glaze sit entirely on the surface without soaking in.
- Sour cream substitute: Full-fat plain Greek yogurt works as a 1:1 substitute for sour cream in this recipe with very similar results.
- Storage: Store covered at room temperature for up to 3 days, or refrigerated in an airtight container for up to 6 days. Let refrigerated cake come to room temperature before serving.
- Freezing: The unglazed baked cake can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator and add the glaze before serving.
- Bundt pan variation: Pour batter into a greased and floured 10-cup bundt pan and bake at 350°F for 45–50 minutes. The glaze looks especially beautiful dripping down the ridges.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This lemon poppy seed cake is one of those recipes that genuinely earns a permanent spot in your baking rotation.
It is simple enough to make on a weekday afternoon and impressive enough to bring to any gathering without apology.
The combination of bright lemon flavor, tender crumb, and that glossy sweet glaze is hard to beat.
Once you make it the first time, you will understand why it is such a beloved classic — and you will definitely be making it again.
Give it a try this weekend and let me know how it goes in the comments below. Did you add blueberries? Try the bundt version? Share your twist on this cake, I would love to hear about it.
Recommended:
- Lemon Cheesecake Recipe
- Lemon Crinkle Cookies
- Lemon Icebox Pie
- Angel Food Cake Recipe
- Lemon Sugar Cookies
