Lemon Poppy Seed Cake
A light and refreshing cake with citrus flavors and a unique crunch from poppy seeds, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour for structure
- 1 teaspoon baking powder for leavening
- 1/2 teaspoon baking soda for additional lift
- 1/4 teaspoon salt to enhance flavor
Wet Ingredients
- 1/2 cup unsalted butter, softened for moisture and richness
- 1 cup granulated sugar for sweetness
- 2 large eggs for binding and moisture
- 1 tablespoon lemon zest for bright flavor
- 1/4 cup fresh lemon juice for acidity and freshness
- 1/2 cup buttermilk for added tenderness
- 1 tablespoon poppy seeds for texture and flavor
- to taste powdered sugar for dusting, optional
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Add the two large eggs to the butter-sugar mixture, mixing well after each addition.
- Stir in the lemon zest and fresh lemon juice to the butter mixture.
Combining
- Alternate adding the dry flour mixture and the buttermilk to the wet ingredients, beginning with a third of the flour mixture.
- Gently fold in the poppy seeds using a rubber spatula.
Baking
- Pour the batter into a greased 9-inch round cake pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack.
- Allow the cake to cool completely and dust with powdered sugar before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. Store covered at room temperature for up to three days.