Irresistibly Moist Lemon Poppy Seed Cake
A delightful and moist cake featuring the bright flavor of lemon and the crunch of poppy seeds, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk Can substitute with yogurt or milk with vinegar.
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
Additional Ingredients
- 2 tablespoons poppy seeds
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until everything is just combined.
- Fold in the poppy seeds along with the fresh lemon juice and lemon zest.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Enjoy your cake with a cup of tea or as a lovely dessert. Store it in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.