Description
A delightful lemon poppy seed cake that balances tartness with nutty crunch, perfect for any occasion.
Ingredients
Scale
- 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 buttermilk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, fresh lemon juice, lemon zest, and poppy seeds.
- Incorporate the dry mixture into the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared cake pan, smoothing the top for even baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving it plain, drizzled with a lemon glaze, or topped with cream cheese frosting.
Notes
Store in an airtight container at room temperature for up to three days. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg