Print

Lemon Poppyseed Cake

Lemon Poppyseed Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Poppyseed Cake recipe thats moist and tangy perfect for brightening your day with every bite Try it now

Ingredients

Scale
  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • ⅓ cup fresh lemon juice
  • 1 cup buttermilk, at room temperature
  • 3 tablespoons poppyseeds
  • 1 teaspoon vanilla extract

    • Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the lemon zest and vanilla extract.
  • Mix the fresh lemon juice into the buttermilk.
  • Add the dry ingredients to the wet ingredients in three parts, alternating with the lemon-buttermilk mix, beginning and ending with the dry ingredients. Mix just until combined after each addition.
  • Pour the batter into your prepared pan, smoothing the top with a spatula.
  • Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

    • Notes

    This Lemon Poppyseed Cake is fresh, tangy, and has a wonderfully tender crumb with a little nudge of crunch. Perfectly balanced with citrusy brightness and a subtle nutty texture from poppyseeds.

    Find it online: https://mekara.info/lemon-poppyseed-cake-recipe-easy-delicious/