Lemon Poppyseed Cake
A moist and flavorful lemon poppyseed cake that actually improves as it sits. Bright lemon flavor, tender crumb, and perfectly soft poppy seeds make this an impressive yet easy dessert.
Print Pin Servings: 12
Calories: 420kcal
Cost: $9
Equipment
- 1 Bundt pan (Grease thoroughly)
- 1 Electric mixer (Hand or stand mixer works)
- 2–3 Large mixing bowls (For wet, dry, and glaze ingredients)
- 1 set Measuring cups and spoons (Standard sizes)
- 1 Fine grater/zester (For fresh lemon zest)
Ingredients
Cake
- 3 tablespoon poppy seeds - Soak in buttermilk
- 1 cup buttermilk - Warm, for soaking seeds
- 2 ½ cups all-purpose flour - Spoon and level
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter - Softened
- 2 cups granulated sugar
- 4 large eggs - Room temperature
- 1 tablespoon vanilla extract
- 2 tablespoon lemon zest - Freshly grated
- ½ cup lemon juice - Freshly squeezed
Glaze
- 1 ½ cups powdered sugar - Sifted
- 3 tablespoon lemon juice - Freshly squeezed
- 1 tablespoon butter - Melted
- 1–2 tablespoon heavy cream - Adjust for thickness
Instructions
- Soak poppy seeds in buttermilk, preheat oven, grease pan
- Cream butter and sugar, add eggs, vanilla, lemon zest and juice
- Alternate adding dry mixture and soaked seeds to wet ingredients
- Pour into pan, bake, cool briefly, invert
- Make lemon glaze
- Pour glaze over warm cake and let set
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.
Nutrition
Serving: 115g | Calories: 420kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 260mg | Potassium: 115mg | Fiber: 2g | Sugar: 38g | Vitamin A: 580IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg