Lemon Poppy Seed Cake
A delightful combination of bright citrus and nutty crunch, this Lemon Poppy Seed Cake is a refreshing dessert, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups poppy seeds
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 3 large eggs
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 cups buttermilk
Frosting Ingredients
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Gradually mix dry ingredients into the wet ingredients, alternating with buttermilk, until just combined.
- Divide batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Frosting
- For frosting, beat cream cheese until smooth.
- Gradually add powdered sugar and lemon juice until well combined and creamy.
- Spread cream cheese frosting between the cake layers and on top.
Notes
To elevate flavor, use fresh lemon juice and zest. Ensure butter is softened before creaming for best texture. Store in an airtight container to maintain moisture.