Description
A soft and moist lemon poppy seed cake bursting with bright citrus flavor and a delicate crunch from poppy seeds. Perfect for dessert or afternoon tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
Instructions
- Preheat and Prepare Pan: Preheat oven to 180°C (350°F) and grease a cake pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, incorporating air for a tender cake.
- Add Eggs: Add eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure proper incorporation and smooth batter.
- Add Lemon Flavor: Stir in lemon juice and lemon zest to the wet mixture to infuse bright, fresh citrus flavor into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds, ensuring even distribution of ingredients.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing gently until just combined to avoid overmixing and maintain cake softness.
- Pour Batter and Bake: Pour the batter evenly into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool completely before slicing and serving to preserve its moist texture.
Notes
- Add a lemon glaze for extra flavor.
- Do not overmix to keep cake soft.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
