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Homemade Lemon Poppy Seed Cake

A moist and zesty lemon poppy seed cake with a delicate crumb and bright citrus flavor.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup buttermilk
  • 2 tablespoons poppy seeds

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  4. Mix in lemon zest and lemon juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour.
  5. Fold in poppy seeds. Pour batter into prepared pan and smooth the top.
  6. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally