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Lemon Poppy Seed Cake (Moist and Zesty)

Lemon Poppy Seed Cake (Moist and Zesty)
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Lemon Poppy Seed Cake (Moist and Zesty) is a delightful dessert that perfectly balances sweet and tangy flavors. Bursting with fresh lemon juice and zest, this cake features a tender crumb thanks to buttermilk and a delightful crunch from poppy seeds. Ideal for brunch gatherings, tea time, or as a refreshing after-dinner treat, it’s sure to impress your guests. The addition of a simple lemon glaze or a rich cream cheese frosting elevates this cake even further, making it versatile for any occasion. Enjoy every slice filled with sunshine!

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 cup buttermilk
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray and dust lightly with flour.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter with sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, beating well after each addition.
  4. Mix in buttermilk, lemon zest, lemon juice, and vanilla until smooth. Gradually add dry ingredients on low speed until just combined.
  5. Gently fold in poppy seeds using a rubber spatula without overmixing.
  6. Divide the batter evenly between prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for about 10 minutes before transferring to wire racks.

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