Lemon Poppy Seed Cake
A moist and tangy cake featuring fresh lemon zest, juice, and crunchy poppy seeds, perfect for dessert or special occasions with a bright citrus flavor.
Equipment
- 1 oven Preheat to 350°F (175°C)
- 1 mixing bowl For wet and dry ingredients
- 1 Baking Pan Greased
- 1 cooling rack For cooling cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon poppy seeds
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and fresh lemon juice until fully incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
- Fold in the poppy seeds gently to evenly distribute them in the batter.
- Pour the batter into the greased baking pan and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use lemon extract for a more intense citrus flavor.
- Substitute almond milk for a dairy-free option.