Lemon Poppy Seed Cake Recipe
Experience the delightful blend of tangy lemon zest and delicate poppy seeds in an irresistible treat that’s perfect for any occasion. Our Lemon Poppy Seed Cake offers a burst of refreshing flavor in every bite, making it a standout recipe you’ll return to time and time again.
Growing up, the aroma of freshly baked lemon desserts was a staple at my grandmother’s house during Sunday family gatherings. This particular recipe was inspired by her cherished notebook filled with hand-written recipes, each a testament to her culinary magic. Every bite of this cake transports me back to her cozy kitchen, where stories were shared, and laughter filled the air.
Why You’ll Love This Recipe
This Lemon Poppy Seed Cake is not only delicious but also incredibly easy to make, even for beginners. The combination of tart lemon and nutty poppy seeds creates a perfect balance of flavors. This recipe is versatile enough to serve as a breakfast treat, a delightful snack, or a show-stopping dessert drizzled with a lemon glaze. Moist, fluffy, and beautifully aromatic, it’s sure to be a hit at any gathering!
Ingredients Notes
The key to a remarkable Lemon Poppy Seed Cake lies in using fresh, high-quality ingredients. For the best flavor, use freshly squeezed lemon juice and lemon zest. Poppy seeds add an irresistible texture, but if you’re allergic or prefer a substitute, chia seeds work well. Ensure the butter is softened to room temperature for a silky-smooth cake batter. You can find these ingredients at most grocery stores, making this cake both accessible and affordable.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan to prevent sticking, ensuring every intricate detail of the cake shines through.
Step 2
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of sugar until light and fluffy. This step is vital for achieving a tender cake crumb.
Step 3
Add 4 large eggs, one at a time, beating well after each addition. Stir in the freshly grated zest and juice of two lemons, along with 1 teaspoon of vanilla extract.
Step 4
In another bowl, whisk together 3 cups of all-purpose flour, 2 tablespoons of poppy seeds, 1 teaspoon of baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients.
Step 5
Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage Options
To maintain freshness, store your Lemon Poppy Seed Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to two months. To reheat, thaw at room temperature and warm slices in the oven for a freshly-baked feel.
Variations & Substitutions
This recipe is incredibly versatile! For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. If you’re dairy-free, use unsweetened almond milk instead of buttermilk. To add a twist, consider incorporating blueberries or raspberries into the batter for a fruity surprise.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is always the best choice for its vibrant flavor, bottled lemon juice can be used in a pinch. However, the zest is irreplaceable and provides essential oils that enhance the cake’s aroma and taste.
What can I do if I don’t have a bundt pan?
If a bundt pan isn’t available, this recipe can be adapted to other pans such as a 9×13-inch cake pan or two 9-inch round pans. Ensure to adjust the baking time as needed and check for doneness with a toothpick.
How can I tell when the cake is fully baked?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Additionally, the cake should spring back lightly when pressed with a finger.
Remember it later
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Lemon Poppy Seed Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup butter softened
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 2 eggs
- 0.5 cup milk
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the lemon juice and zest.
- In another bowl, whisk together flour, baking powder, and poppy seeds.
- Add the dry ingredients alternately with milk to the creamed mixture, starting and ending with the flour mixture.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
