Lemon Poppy Seed Cake
A delightful and refreshing cake combining zesty lemon and crunchy poppy seeds, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Frosting
- 1 package cream cheese (8 oz), softened
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Frosting
- For the frosting, beat cream cheese until smooth.
- Gradually add powdered sugar and milk, mixing until creamy and well combined.
- Frost the cooled cakes with the cream cheese frosting and enjoy!
Notes
Make sure your butter is softened for easy mixing. Use freshly squeezed lemon juice for the best flavor. Don’t overmix the batter when adding dry ingredients to ensure a lighter cake. Allow the cakes to cool completely before frosting to prevent melting.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 52gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 30g
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