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Melany

Lemon Poppy Seed Cake: A Delightful Recipe to Try!

A delightful and moist Lemon Poppy Seed Cake that is perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

  1. Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 80mgSodium: 200mgFiber: 1gSugar: 20g

Notes

  • For a sweeter touch, drizzle a simple lemon glaze over the cooled cake made from powdered sugar and lemon juice.
  • To make it more decadent, add 1/2 cup of chopped walnuts or pecans to the batter for added texture.

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