Lemon Poppy Seed Cake
This Lemon Poppy Seed Cake is a bright and refreshing dessert that is moist, tender, and easy to make, perfect for any occasion.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hr 15 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Dairy Free options available
Ingredients
Scale
2 ½ cups All-purpose flour
1 ¾ cups Granulated sugar
2 ½ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cup Unsalted butter
3 Large eggs
1 cup Buttermilk
Fresh zest from 3 large lemons
¼ cup Fresh lemon juice
3 tablespoons Poppy seeds
2 cups Powdered sugar (for glaze)
3-4 tablespoons Fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-12 cup Bundt pan or a 9×13 inch baking pa
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt
- In a large bowl, cream the softened butter and lemon zest together until light and fluffy. Gradually add granulated sugar and beat until pale and airy
- Add eggs one at a time, mixing well after each additio
- In a separate bowl, whisk together buttermilk and lemon juice. Alternately add dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients
- Fold in the poppy seeds gently
- Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes for a Bundt pan or 30-35 minutes for a 9×13 inch pa
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely
- While cooling, prepare the glaze by whisking together powdered sugar and lemon juice
- Once the cake is cool, drizzle the glaze over the top and let it set before slicing
Notes
Use fresh lemons for zest and juice for best flavor.
Room temperature ingredients ensure a smooth batter.
Find it online: https://onthatplate.com/lemon-poppy-seed-cake/