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Lemon Poppyseed Cake

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A vibrant and zesty lemon poppyseed cake that is moist and delightful, perfect for any occasion.

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 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1/2 cup buttermilk
  • 2 tablespoons poppy seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. Cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and lemon juice.
  5. Gradually add the flour mixture to the creamy butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Gently fold in the poppy seeds.
  7. Pour the batter into your prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve with whipped cream or vanilla ice cream for an elevated dessert experience. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

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

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