Lemon Poppy Seed Cake
A delightful cake that combines the zing of lemons with the crunch of poppy seeds, perfect for celebrations or everyday enjoyment.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1.5 cups granulated sugar
- 1 tablespoon poppy seeds
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest
- 0.33 cups freshly squeezed lemon juice
- 0.5 cups milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and poppy seeds until well combined.
Mixing Wet Ingredients
- In a separate bowl, cream the softened butter with granulated sugar until light and fluffy.
- Gradually add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and freshly squeezed lemon juice.
Combining Ingredients
- Combine the dry ingredients with the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
- Mix until just blended, taking care not to overmix.
- Pour the batter into the prepared loaf pan.
Baking
- Bake in the preheated oven for 50-60 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 10 minutes before transferring to a wire rack to cool completely.
Notes
For more lemony flavor, add a lemon glaze made with powdered sugar and lemon juice. Always use room temperature ingredients for best results.