Lemon Poppy Seed Cake
This delightful dessert combines zesty lemon with the charming crunch of poppy seeds, making it a perfect pick-me-up for busy afternoons or a sweet treat for guests.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 large lemon lemon zest
- ½ cup buttermilk
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust it with flour.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
Mixing
- In a large bowl, beat the softened butter and sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice.
Baking
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once it’s cool, slice it up and serve.
Notes
Tips: 1) Use a microplane for lemon zest for best results. 2) You can substitute buttermilk with a mixture of milk and lemon juice. 3) Feel free to add extra poppy seeds if desired.