Description
A bright and comforting cake filled with lemon zest and poppy seeds, perfect for family gatherings or a sweet breakfast treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Lemon glaze or cream cheese frosting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- Whisk together the flour, baking powder, baking soda, salt, and poppy seeds in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle with lemon glaze or frost with cream cheese frosting if desired.
Notes
For a richer flavor, use fresh butter and consider adding extra lemon zest for more brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon cake, poppy seed cake, dessert, brunch, sweet treat