Lemon Poppy Seed Cake (Moist and Zesty)
This lemon poppy seed cake is a moist and flavorful dessert that balances the sweetness of cake with the tangy brightness of fresh lemons. The poppy seeds add a delicate crunch, while the buttermilk keeps the crumb soft and tender.It’s an easy-to-make cake that’s perfect for brunch, tea time, or an after-dinner treat. Enjoy it plain, with a simple lemon glaze, or topped with cream cheese frosting.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour Provides structure and a tender crumb.
- 1 ½ teaspoons baking powder Helps the cake rise.
- ½ teaspoon baking soda Balances acidity and improves texture.
- ½ teaspoon salt Enhances flavor.
- ¾ cup unsalted butter, softened Adds richness and moisture.
- 1 ½ cups granulated sugar Sweetens and creates a tender crumb.
- 3 large eggs Provides structure and helps bind the ingredients.
- 1 cup buttermilk Keeps the cake moist and soft.
- Zest of 2 lemons Infuses natural citrus flavor.
- ¼ cup fresh lemon juice Adds tang and brightness.
- 1 teaspoon vanilla extract Complements the lemon flavor.
- 2 tablespoons poppy seeds Adds texture and a nutty flavor.
For the Lemon Glaze (Optional):
- 1 cup powdered sugar Creates a smooth glaze.
- 2 tablespoons fresh lemon juice Adds tartness and shine.
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or loaf pan with butter and lightly dust with flour. This prevents the cake from sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. This step is crucial for a soft and airy cake.
Step 4: Add Eggs and Flavorings
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the lemon zest, lemon juice, and vanilla extract, mixing until smooth.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients in three parts, alternating with buttermilk. Start and end with the dry ingredients, mixing gently until just combined. Overmixing can make the cake dense.
Step 6: Bake the Cake
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Glaze
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using glaze, whisk together powdered sugar and lemon juice and drizzle over the cake.