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A light-weight and fluffy Lemon Poppy Seed Cake paired with a basic cream cheese frosting. Lemony-sweet and excellent for any big day! Similar to my beautiful Lemon Poppy Seed Bread recipe and Lemon Poppy Seed Muffins too!
Lemon Poppy Seed Cake Fundamentals
As you’ll be able to think about, this Lemon Poppy Seed Cake was a reasonably dreamy deal with. The mix of candy lemon with the marginally crunchy, nutty poppy seeds might be one in every of my favourite flavors ever. This recipe is loosely based mostly on this actually moist pound cake that I’m head over heels in love with. Regardless that it’s a pound cake it’s nonetheless mild and fluffy (as you’ll be able to see from the photographs).
You get the entire lemony taste from each lemon juice and zest plus wonderful moisture from a buttermilk substitute and a “wholesome” serving to of melted butter. The entire thing is topped off with a easy cream cheese frosting. So good!
Lemon Poppy Seed Cake Troubleshooting
Truffles like this one are identified for points like being too dense or too dry. Nicely, associates, I’m right here that will help you earlier than that occurs!
- Measure Your Flour Accurately: The primary perpetrator is an excessive amount of flour within the batter. To repair this, you’re going to fluff your flour. As flour sits within the bag, or no matter container it’s in, it settles. Fluffing reintroduces air into the combination. Subsequent take a spoon and spoon the flour into your measuring cup then degree. Voila, correctly measured flour!
- Oven Temperature: The second difficulty could possibly be your oven! Each oven is totally different, however one solution to completely be certain that it’s preheated to the right temperature is to make use of an inner oven thermometer like this one.
- Baking Pan: I at all times, at all times suggest utilizing lighter baking pans versus darker coloured ones. That is just because darker pans create a crunchy darkish crust on the surface of the cake.
Learn how to Make Lemon Poppy Seed Cake
For full recipe particulars, together with components and measurements, see the printable recipe card down under. Right here is step-by-step what you’ll be able to anticipate when making this cake:
Preheat and Prep
Preheat oven to 350° F. Spray a 9-inch cake pan with nonstick cooking spray and put aside.
Make Lemon Poppy Seed Cake Batter
In a big bowl, stir granulated sugar and lemon zest collectively to create a mix that resembles damp sand. Stir within the eggs and vanilla extract till easy.
In a liquid measuring cup, stir milk, vinegar, and contemporary lemon juice collectively. Put aside.
Professional Tip: If you wish to use actual buttermilk as an alternative of creating your personal, substitute 1/2 cup buttermilk instead of milk and white vinegar combination.
In a separate bowl, whisk flour, baking soda, baking powder, and salt collectively to mix.
Alternate stirring in moist and dry components till every part is added into the cake batter. Gently stir within the poppy seeds and melted butter.
Bake and Cool
Pour into ready pan and bake 45-55 minutes or till baked completely and a toothpick comes out clear after being inserted. Whereas the cake is baking, make the cream cheese frosting.
Cool quarter-hour within the cake pan earlier than eradicating to a rack to chill utterly.
Frost with Cream Cheese Frosting
For the frosting, whip all frosting components collectively till mild and fluffy. Unfold over cooled cake and serve.
Storing Lemon Poppy Seed Cake
Wrap cake (with out frosting) in plastic wrap and retailer at room temperature for as much as 3 days. If the cake is frosted with cream cheese frosting you’ll must retailer it in an hermetic container within the fridge for as much as 5 days.
Freezing Directions
If you happen to want to freeze the cake (with out frosting), it’s going to retailer nicely for as much as 3 months. I might wrap it in plastic freezer wrap or in a heavy-duty zip prime bag. Let it thaw in a single day earlier than frosting and serving.
Lemon Poppy Seed Cake FAQ
If you happen to don’t like poppy seeds you’ll be able to merely omit them and nonetheless have a really yummy cake.
I baked this cake in an everyday spherical 9-inch cake pan however you may simply match it in a loaf pan or a cupcake tin.
If you happen to’d like to make use of a 9×13, a standard-sized bundt pan, or make this right into a two-tiered cake merely double the recipe! You could have to bake it a little bit longer so you’ll want to watch it and check with a toothpick for doneness.
Make sure to grease your pans nicely, particularly for those who’re utilizing an in depth bundt pan.
Extra Lemon Desserts to Attempt!
If you happen to’re a lemon lover, I hope you’re keen on this cake as a lot as I do! The printable recipe card is under. Have a fantastic day, associates! 🙂
If you happen to make this recipe, I might actually respect it for those who would give it a star score and depart your evaluation within the feedback! If in case you have an image of your completed dish, publish it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.
Lemon Poppy Seed Cake with Cream Cheese Frosting
A light-weight and fluffy Lemon Poppy Seed Cake paired with a basic cream cheese frosting. Lemony-sweet and excellent for any big day!
Components
for the lemon poppy seed cake-
for the cream cheese frosting-
Directions
-
Preheat oven to 350° F. Spray a 9-inch cake pan with nonstick cooking spray and put aside.
-
In a big bowl, stir sugar and lemon zest collectively to create a moist combination that resembles damp sand. Stir within the eggs and vanilla till easy.
-
In a liquid measuring cup, stir milk, vinegar, and lemon juice collectively. Put aside.
-
In a separate bowl, whisk flour, baking soda, baking powder, and salt collectively to mix.
-
Alternate stirring in moist and dry components till every part is added into the cake batter. Gently stir within the poppy seeds and melted butter.
-
Pour into ready pan and bake 45-55 minutes or till baked completely and a toothpick comes out clear after being inserted. Cool quarter-hour within the cake pan earlier than eradicating to a rack to chill utterly.
-
For the frosting, whip all components collectively till mild and fluffy. Unfold over cooled cake and serve.
Notes
*or use 1/2 cup buttermilk instead of milk and white vinegar combination
Diet
Energy: 347kcal | Carbohydrates: 45g | Protein: 4g | Fats: 18g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 48mg | Sodium: 300mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
