Lemon Poppy Seed Cake
A delightful cake combining refreshing lemon zest and the subtle crunch of poppy seeds, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1.5 cups granulated sugar
- 1/4 cup poppy seeds
Wet Ingredients
- 1 cup unsalted butter (softened)
- 4 large eggs
- 2 large lemons (zest)
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your loaf pan thoroughly.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, sugar, and poppy seeds.
- In another bowl, cream your softened butter with the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice.
Mixing
- Gradually combine the dry ingredients with the wet ingredients, alternating batches with the milk, starting and finishing with dry ingredients. Mix until just blended.
Baking
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
Use room temperature ingredients for best results. Consider adding a lemon glaze for extra flavor.