Description
Lemon Poppy Seed Cake is a delightful dessert that brings a burst of flavor to any occasion. This cake is moist, fluffy, and has a refreshing lemony taste, making it perfect for spring and summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and add the milk, oil, lemon zest, and lemon juice. Mix well.
- Combine the wet and dry mixtures, folding gently to avoid overmixing.
- Fold in the poppy seeds until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare a lemon glaze by mixing powdered sugar with lemon juice, if desired.
- Once cooled, drizzle the glaze over the cake and serve.
Notes
- Optional ingredients include lemon extract, vanilla extract, Greek yogurt, fresh berries, and whipped cream.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- For longer storage, freeze the cake wrapped tightly for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Lemon Poppy Seed Cake, dessert, baking, spring, summer