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Lemon Poppy Seed Cake

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A moist and flavorful Lemon Poppy Seed Cake bursting with citrusy brightness and a delightful crunch from poppy seeds, perfect for any occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons poppy seeds
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • Powdered sugar or lemon glaze for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  3. In another bowl, cream the softened butter until smooth. Add eggs one at a time, beating well after each.
  4. Mix in sour cream, milk, lemon juice, lemon zest, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Dust with powdered sugar or drizzle with lemon glaze before serving, if desired.

Notes

  • You can substitute Greek yogurt for sour cream if desired.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • For extra lemon flavor, poke holes in the warm cake and brush with additional lemon juice mixed with sugar.

Nutrition

Keywords: lemon poppy seed cake, citrus cake, lemon dessert, poppy seed, bundt cake

Find it online: https://zesticook.com/lemon-poppy-seed-cake-2/