Description
A bright and comforting cake with zesty lemon flavor and the delightful crunch of poppy seeds.
Ingredients
Scale
- 1 1/2 cups (about 180 g) all-purpose flour
- 1/2 cup (about 75 g) poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest
- Optional: lemon glaze or cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another large bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes with a hand mixer).
- Add the eggs one at a time, beating well after each addition, scraping down the bowl as needed.
- Mix in the buttermilk, fresh lemon juice, and lemon zest until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—do not overmix to avoid a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optionally, top with lemon glaze or cream cheese frosting before serving.
Notes
For a more intense lemon flavor, use Meyer lemons or increase zest by 1 teaspoon. Ensure room-temperature ingredients for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 16g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg