Description
A moist and zesty lemon poppy seed cake with a delightful crunch from the poppy seeds.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar.
- Add in the eggs, lemon juice, and lemon zest. Mix well.
- In another bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served with a dusting of powdered sugar.
- Try adding a lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon poppy seed cake