Lemon Poppy Seed Cake
A delightful cake that combines bright lemon flavors and crunchy poppy seeds, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use fresh flour for best results.
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 cup poppy seeds
Wet Ingredients
- 3 large eggs Room temperature works best.
- 1/2 cup unsalted butter, softened Use softened for easy creaming.
- 1 cup whole milk Preferably room temperature.
- 2 fresh lemons zest and juice (about 1/4 cup juice) Use fresh lemons for the best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
- In a bowl, whisk together flour, baking powder, sugar, and poppy seeds.
- In another bowl, cream softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and juice.
Mixing
- Gradually combine dry ingredients with the wet mixture, alternating with milk until just blended.
Baking
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For serving, dust with powdered sugar or drizzle lemon glaze for added sweetness. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.