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A slice of homemade lemon poppy seed cake garnished with lemon zest

Lemon Poppy Seed Cake

Enjoy a delightful homemade Lemon Poppy Seed Cake that combines zesty lemon and nutty poppy seeds for a refreshing dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon freshly grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Mix in the eggs, one at a time, ensuring each is blended well before adding the next one.
  4. Stir in the buttermilk, lemon zest, and lemon juice.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  6. Slowly add the dry mixture to the wet mixture, mixing just until blended.
Baking
  1. Pour the batter into the prepared cake pan and bake for 30-35 minutes, until a toothpick inserted comes out clean.
Cooling and Serving
  1. Let the cake cool for a few minutes in the pan before transferring it to a wire rack.
  2. Once cool, you can sprinkle powdered sugar on top or top it with your favorite frosting.

Notes

Oven temperature can vary, so always check with an oven thermometer. For buttermilk substitute, mix one tablespoon of vinegar or lemon juice with enough milk to make one cup. Avoid overmixing to keep the cake tender.