Lemon poppy seed cake is a classic dessert that combines the bright and zesty flavors of lemon with the crunchy texture of poppy seeds. This moist and tender cake is made with a simple mixture of flour, baking powder, salt, butter, sugar, eggs, milk, lemon juice, and lemon zest, which is then flavored with a generous amount of poppy seeds. The result is a sweet and tangy cake that is perfect for any occasion.
To add an extra layer of flavor and moisture, you can brush the top of the cake with a simple syrup made with sugar, water, and lemon juice while it is still warm. This helps to infuse the cake with even more lemon flavor and keeps it moist and tender. You can also frost the cake with a simple buttercream frosting or a glaze made with confectioners’ sugar, lemon juice, and milk.
Whether you’re looking for a classic dessert to serve at a family gathering or a simple and delicious treat to enjoy with a cup of coffee, lemon poppy seed cake is sure to satisfy your sweet tooth. So why wait? Get baking and enjoy this tasty and refreshing cake today!
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
For the simple syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tablespoons lemon juice
For the frosting:
- 1/2 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Make sure to scrape the sides and bottom of the bowl with a spatula to ensure that all of the ingredients are well combined.
- In a small mixing bowl, stir together the milk, lemon juice, and lemon zest.
- With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Mix just until the ingredients are combined. Stir in the poppy seeds.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so be sure to check the cake frequently towards the end of the baking time to avoid overbaking.
- Let the cake cool in the pan for 5-10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Once the cake is cool, you can serve it as is or top it with a simple glaze or frosting, if desired. Enjoy!