Lemon Poppy Seed Cake
Lemon poppy seed cake is a delightful treat that combines the bright, zesty flavor of fresh lemons with the nutty crunch of poppy seeds. This moist and flavorful cake is perfect for brunch, dessert, or an afternoon pick-me-up. With its sunny appearance and irresistible aroma, it’s sure to impress at any gathering. Easy to prepare, this recipe guarantees a delightful slice of happiness in every bite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp poppy seeds
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- ⅓ cup whole milk
- Zest and juice of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, salt, and poppy seeds.
- In another bowl, beat softened butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time into the butter-sugar mixture, mixing well after each addition.
- Stir in lemon zest, juice, and milk until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor variations, consider incorporating blueberries or raspberries into the batter for a fruity twist. Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer storage.