Description
This Lemon Poppy Seed Cake is a delightful treat that balances tangy brightness with a hint of nutty crunch. Perfect for any occasion, it’s easy to make and sure to impress your guests.
Ingredients
Scale
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of unsalted butter
- 1 1/2 cups of granulated sugar
- 3 large eggs
- 1 tablespoon of lemon zest
- 1/4 cup of lemon juice
- 1 cup of milk
- 2 tablespoons of poppy seeds
- 1 cup of powdered sugar
- 2–3 tablespoons of lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set it aside.
- In a separate large bowl, cream 1 cup of unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy, about 3-4 minutes.
- Add in 3 large eggs, one at a time, ensuring each is well incorporated before adding the next. Then mix in 1 tablespoon of lemon zest and 1/4 cup of lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk. Begin and end with the flour mixture. Mix just until combined.
- Fold in 2 tablespoons of poppy seeds gently with a spatula.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: For added lemon flavor, consider making a simple lemon glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of lemon juice. If you want to make this a layered cake, simply double the recipe and stack two layers with lemon frosting or whipped cream in between.