Description
A delightful lemon poppy seed cake that brightens any occasion with its sweet-tart flavors and buttery texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 cup poppy seeds
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- Zest and juice of 2 fresh lemons
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and grease and flour a loaf pan.
- Whisk the all-purpose flour, baking powder, granulated sugar, and poppy seeds together in a mixing bowl until well combined.
- Cream the softened unsalted butter and sugar until fluffy.
- Beat in the eggs one at a time, mixing thoroughly after each addition.
- Stir in the lemon zest and juice.
- Alternate adding the dry ingredients with the whole milk, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure ingredients are at room temperature for a creamier batter. Soaking poppy seeds in warm water can enhance their flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg