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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 pretty Lemon Poppy Seed Bread recipe and Lemon Poppy Seed Muffins too!
Lemon Poppy Seed Cake Fundamentals
As you possibly can 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 all my favourite flavors ever. This recipe is loosely primarily based on this actually moist pound cake that I’m head over heels in love with. Although it’s a pound cake it’s nonetheless mild and fluffy (as you possibly can see from the photographs).
You get all the lemony taste from each lemon juice and zest plus superb 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. Effectively, associates, I’m right here that will help you earlier than that occurs!
- Measure Your Flour Appropriately: The primary offender 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 combo. Subsequent take a spoon and spoon the flour into your measuring cup then stage. Voila, correctly measured flour!
- Oven Temperature: The second situation may very well be your oven! Each oven is completely different, however one approach to completely be certain that it’s preheated to the proper temperature is to make use of an inside oven thermometer like this one.
- Baking Pan: I all the time, all the time suggest utilizing lighter baking pans versus darker coloured ones. That is just because darker pans create a crunchy darkish crust on the skin of the cake.
Make Lemon Poppy Seed Cake
For full recipe particulars, together with substances and measurements, see the printable recipe card down beneath. Right here is step-by-step what you possibly can count on 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 clean.
In a liquid measuring cup, stir milk, vinegar, and recent lemon juice collectively. Put aside.
Professional Tip: If you wish to use actual buttermilk as an alternative of creating your individual, 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 substances till the whole lot 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 totally 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 fully.
Frost with Cream Cheese Frosting
For the frosting, whip all frosting substances 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 need to retailer it in an hermetic container within the fridge for as much as 5 days.
Freezing Directions
In case you want to freeze the cake (with out frosting), it’s going to retailer effectively for as much as 3 months. I’d wrap it in plastic freezer wrap or in a heavy-duty zip high bag. Let it thaw in a single day earlier than frosting and serving.
Lemon Poppy Seed Cake FAQ
In case you don’t like poppy seeds you possibly can merely omit them and nonetheless have a really yummy cake.
I baked this cake in an everyday spherical 9-inch cake pan however you possibly can simply match it in a loaf pan or a cupcake tin.
In case you’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 might have to bake it a little bit longer so make sure to watch it and take a look at with a toothpick for doneness.
Make sure to grease your pans effectively, particularly should you’re utilizing an in depth bundt pan.
Extra Lemon Desserts to Attempt!
In case you’re a lemon lover, I hope you’re keen on this cake as a lot as I do! The printable recipe card is beneath. Have a fantastic day, associates! 🙂
In case you make this recipe, I’d actually respect it should you would give it a star ranking and depart your overview within the feedback! When you have an image of your completed dish, put up 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 humid combination that resembles damp sand. Stir within the eggs and vanilla till clean.
-
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 substances till the whole lot 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 totally and a toothpick comes out clear after being inserted. Cool quarter-hour within the cake pan earlier than eradicating to a rack to chill fully.
-
For the frosting, whip all substances 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
Vitamin
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
