Imagine a cake so light, so bursting with sunshine-like flavor that it transports you to a California citrus grove with every single bite! This Meyer Lemon Poppyseed Cake isn't just a dessert—it's a culinary experience that will make your taste buds dance and your guests beg for the recipe. With its delicate crumb, bright citrus notes, and playful poppy seed speckles, this cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- Zest of 2 Meyer lemons
- Juice of 1 Meyer lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure complete incorporation.
- Zest the Meyer lemons directly into the mixture, then add the lemon juice. Mix until well combined.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the poppy seeds using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Tips
- Use room temperature ingredients: This ensures smoother mixing and a more even cake texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender.
- Zest your Meyer lemons before juicing for maximum flavor extraction.
- Check cake doneness with the toothpick test—it should come out clean with just a few moist crumbs.
- Let the cake cool completely before adding any glaze or powdered sugar to prevent sogginess.
- For extra lemony punch, consider adding a simple lemon glaze made with powdered sugar and Meyer lemon juice.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 110mg
