If you're on the hunt for a cake that perfectly balances zesty lemon flavor with a delightful crunch, look no further than this Lemon Buttermilk Poppy Seed Cake! Bursting with bright citrus notes and a hint of nuttiness from the poppy seeds, this cake is not only a feast for the eyes but also a treat for your taste buds. Whether you're hosting a gathering or simply indulging in a sweet afternoon snack, this easy-to-follow recipe will have everyone asking for seconds. Get ready to elevate your baking game and impress your friends and family with this irresistible dessert!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 3 large eggs
- 2 tbsp poppy seeds
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well mixed.
- In a separate bowl, whisk together the granulated sugar, vegetable oil, and lemon zest until the mixture is smooth and creamy.
- Add the eggs to the sugar mixture one at a time, whisking well after each addition until fully incorporated.
- Mix in the lemon juice and buttermilk to the wet ingredients, stirring until everything is well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the poppy seeds gently with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- While the cake cools, you can prepare a simple glaze if desired. Mix together powdered sugar with a little lemon juice until you reach your desired consistency. Drizzle over the cooled cake before serving.
- Slice the cake into 10 equal servings and enjoy your delicious Lemon Buttermilk Poppy Seed Cake!
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh lemon juice and zest. This will enhance the cake's citrusy brightness and make it taste even more vibrant.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested bake time. Insert a toothpick into the center; if it comes out clean, your cake is ready!
- Cooling is Key: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart and ensures a nice, even texture.
- Get Creative with the Glaze: While a simple lemon glaze is delicious, feel free to experiment! Add a touch of vanilla extract or even a hint of almond extract for a unique twist.
- Storage Tips: Keep any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. It also freezes well for up to 2 months—just thaw before serving!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 65mg
