Lemon Poppy Seed Cake is a delightful dessert that combines the bright flavor of lemons with the subtle crunch of poppy seeds. This cake is light, airy, and perfect for any occasion, from a casual afternoon tea to a festive gathering. The vibrant lemon notes and a moist texture make every bite a refreshing experience.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 215
- Protein: 3g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 1g
- Sugar: 14g
- Sodium: 150mg
Why Make This Lemon Poppy Seed Cake
This Lemon Poppy Seed Cake is not only delicious, but it’s also incredibly easy to make, making it perfect for both novice and experienced bakers. The bright lemon flavor brings a cheerful vibe to the table, while the poppy seeds add a unique texture. Whether you’re serving it at a brunch or enjoying it as an afternoon snack, this cake will surely impress anyone who takes a bite.
How to Make Lemon Poppy Seed Cake
Ingredients:
- 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 lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
- 1/2 cup buttermilk
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
Step 2: Mixing Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later.
Step 3: Creaming Butter and Sugar
In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for incorporating air, which will help your cake rise beautifully. Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the lemon juice and lemon zest for a fresh flavor boost.
Step 4: Combining Mixtures
Gradually add the flour mixture and buttermilk alternately to the butter mixture, starting and finishing with the flour. This technique ensures the batter remains smooth and rich. Finally, gently fold in the poppy seeds until evenly distributed.
Step 5: Baking
Pour the batter into the prepared pan and smooth the top to ensure an even bake. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cooling
After baking, let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
How to Serve Lemon Poppy Seed Cake
Serve slices of this delightful cake on their own or with a dusting of powdered sugar for a touch of elegance. It pairs wonderfully with tea or a light lemon glaze drizzled on top for extra sweetness. Garnish with fresh lemon slices or a sprig of mint for an attractive presentation.
How to Store Lemon Poppy Seed Cake
To keep your Lemon Poppy Seed Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. For long-term storage, consider freezing the cake. Wrap it well and store it in the freezer for up to 3 months.
Expert Tips for Perfect Lemon Poppy Seed Cake
- Ensure all your ingredients are at room temperature before starting. This helps the batter mix together more easily.
- For a richer lemon flavor, increase the lemon zest slightly or add a teaspoon of lemon extract.
- Check for doneness a few minutes early to avoid overbaking. The cake should be golden brown and spring back when lightly pressed.
Delicious Variations
- Lemon Poppy Seed Muffins: Simply use the same batter to make muffins. Fill muffin tins about two-thirds full and bake for 18-20 minutes.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
- Add Berries: Mix in fresh blueberries or raspberries for a fruity twist.
Frequently Asked Questions
- Can I make this cake in advance?
Yes! You can bake the cake a day in advance and store it as instructed above. It tastes fantastic the next day as the flavors meld together. - What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using. - Can I freeze Lemon Poppy Seed Cake?
Absolutely! Just ensure it’s wrapped well to prevent freezer burn. Thaw it overnight in the refrigerator before serving. - How can I add more lemon flavor?
Try adding more lemon zest or a lemon glaze on top. You can make a glaze using powdered sugar and lemon juice for a sweet finish. - Is this cake suitable for vegetarians?
Yes, this cake is suitable for vegetarians as it contains no meat or fish products.
Conclusion
Lemon Poppy Seed Cake is a beautiful and flavorful treat that is bound to become a favorite in your home. With its bright citrus notes and delightful crunch, each bite is a burst of sunshine. It’s easy to make and perfect for any occasion. So why not roll up your sleeves and give this delightful recipe a try? Your taste buds will thank you!
Print
Lemon Poppy Seed Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the bright flavor of lemons with the subtle crunch of poppy seeds, perfect for any occasion.
Ingredients
- 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 lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
- Cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time. Stir in lemon juice and zest.
- Gradually add the flour mixture and buttermilk alternately to the butter mixture, finishing with flour. Fold in poppy seeds.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with powdered sugar or a light lemon glaze on top. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
