Lemon Poppy Seed Cake

Lemon Poppy Seed Cake
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs 5 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    12 People
  • VIEWS
    25

Experience the delightful tang of our Lemon Poppy Seed Cake, a symphony of citrus and nutty notes that dances on your palate. Baked to a golden perfection, this cake promises a moist, tender crumb, infused with the vibrant essence of lemon and the subtle crunch of poppy seeds. A timeless treat, perfect for elevating any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    75 g
  • Cholesterol
    124 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    13 g
  • Sodium
    262 mg
  • Sugar
    48 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan or fluted tube pan. (5 minutes)

02

Step

In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. (5 minutes)

03

Step

Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Reduce the mixer speed to low and stir in the poppy seeds, lemon zest, and vanilla extract. (3 minutes)

04

Step

In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. (2 minutes)

05

Step

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. (5 minutes)

06

Step

Pour the batter into the prepared Bundt pan, spreading evenly. (1 minute)

07

Step

Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean. (65-75 minutes)

08

Step

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

For an extra burst of lemon flavor, consider making a simple lemon glaze by whisking together powdered sugar and lemon juice, then drizzling it over the cooled cake.
Ensure your butter is properly softened for a smoother batter and a more tender cake.
Don't overmix the batter once the dry ingredients are added, as this can lead to a tough cake. Mix until just combined.
For best results, use fresh, high-quality lemon zest. Avoid the white pith, which can be bitter.

Adrienne Streich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 8 Ratings)
Total Reviews: (8)
  • Abbey Wilderman

    Brittany H: Super easy to make and tastes fantastic! Will definitely make again.

  • Newton Von

    Emily K: The recipe was easy to follow and the cake turned out beautifully. Thank you!

  • Agustina Kulas

    Michael B: This is my new go-to lemon poppy seed cake recipe.

  • Wanda Bergstrom

    Sarah M: This cake is amazing! So moist and the lemon flavor is perfect.

  • Junior Howe

    Jessica P: I added a lemon glaze and it made the cake even more delicious!

  • Petra Cormier

    David L: I made this for a brunch and it was a huge hit! Everyone loved it.

  • Darlene Wehner

    Kevin R: Great recipe! I used Meyer lemons for the zest and it was incredible.

  • Kaylin Lind

    Ashley T: I accidentally overbaked it a bit, but it was still good! I'll be more careful next time.

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