Description
A light and refreshing lemon poppy seed cake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest and juice.
- Alternate adding flour mixture and buttermilk, starting and ending with flour.
- Fold in poppy seeds.
- Pour batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container.
- Best served with a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon poppy seed cake, dessert, baking