Description
A bright and citrusy lemon poppy seed cake with a tender crumb and subtle nuttiness, perfect for any occasion.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/4 cup (about 36 g) poppy seeds
- 3 large eggs
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (240 ml) whole milk
- Zest and juice of 2 fresh lemons (about 1/4 cup / 60 ml juice)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sugar, and poppy seeds (and salt if using).
- In a separate large bowl, cream the softened butter until smooth. Add the sugar and beat until fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract (if using).
- Gradually combine the dry ingredients with the wet mixture, alternating with the milk.
- Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.
- Bake for 50–60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack.
Notes
For best results, ensure ingredients are at room temperature. Avoid overmixing the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 21g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.4g
- Protein: 6g
- Cholesterol: 186mg