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Lemon Poppyseed Cake

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A delightful cake combining citrus flavor and crunch from poppy seeds, perfect for brunch or as an afternoon treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup poppy seeds
  • 1/2 cup buttermilk

Instructions

  1. Preheat your oven and prepare your pan. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. Whisk the dry ingredients. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar. Beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs. Add in the eggs one at a time, mixing well after each addition.
  5. Flavor it up! Stir in the lemon juice, lemon zest, and vanilla extract.
  6. Combine wet and dry. Gradually mix in the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
  7. Fold in the poppy seeds. Gently fold in the poppy seeds with a spatula.
  8. Pour and smooth the batter. Pour the batter into the prepared pan and smooth the top.
  9. Bake to perfection. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool before serving. Allow your cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Pairs beautifully with a light glaze of lemon icing or whipped cream.

Nutrition

Find it online: https://www.tashirecipez.com/lemon-poppyseed-cake/

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