Description
A delightful lemon poppy seed cake that combines bright citrus notes and crunchy seeds, perfect for celebrations and casual gatherings.
Ingredients
- 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 (about 1/4 cup juice)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing and dusting with flour.
- In a bowl, whisk together flour, baking powder, granulated sugar, and poppy seeds.
- In another bowl, cream the softened butter and sugar until fluffy.
- Add eggs one at a time to the butter mixture, incorporating well.
- Stir in the lemon zest and juice.
- Gradually combine the dry mixture with the wet mixture, alternating with milk, stirring until just blended.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about ten minutes before transferring to a wire rack to cool completely.
Notes
For a festive touch, drizzle lemon glaze over the cooled cake and serve with fresh fruit garnishes for added flair.
