Description
A delightful and moist lemon poppy seed cake that blends citrus flavors with a subtle crunch from poppy seeds, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- ½ cup milk
- 2 lemons (zest and juice)
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the lemon zest and juice to the butter mixture, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, poppy seeds, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Use fresh lemons for best flavor and consider adding a simple glaze for a beautiful finish.
