Lemon Poppy Seed Cake
A delightful and moist dessert that combines zesty lemon with the delightful crunch of poppy seeds, perfect for any gathering or celebration.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Gives the cake its structure and delicate crumb.
- 1 teaspoon baking powder Helps the cake rise perfectly.
- 0.5 teaspoon baking soda Balances acidity from the lemon.
- 0.25 teaspoon salt Enhances all the flavors.
Wet Ingredients
- 0.5 cups unsalted butter, softened For richness and moisture.
- 1 cup granulated sugar Adds sweetness.
- 2 large eggs Binds the ingredients together.
- 1 tablespoon lemon zest Infuses vibrant citrus notes.
- 0.5 cups buttermilk Contributes a tender crumb.
- 0.25 cups poppy seeds Brings delightful crunch.
- 1 teaspoon vanilla extract Enhances the overall flavor profile.
- 0.25 cups fresh lemon juice Imparts zesty brightness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended.
- In a separate large bowl, cream the softened butter and granulated sugar using a mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest, buttermilk, poppy seeds, vanilla extract, and fresh lemon juice until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.
Baking
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
- Serve plain or with a lemon glaze or cream cheese frosting.
Notes
Store in an airtight container at room temperature for up to three days or freeze individual slices for up to two months.