Lemon Poppy Seed Cake

In this recipe, lemon zest and poppy seed cake come together to create a beautiful citrus-flavored dessert. The lightness of the cake lets you enjoy it without guilt while also satisfying your sweet tooth.

Lemon Poppy Seed Cake is a moist, lemony cake that can be made in under an hour. It’s the perfect summertime dessert! Read more in detail here: moist lemon poppy seed cake.

Hello, everyone. It’s presently 2 p.m. on Wednesday, and I’m leaving for Europe at 6 a.m. I haven’t even taken my luggage out of the closet yet, and I already have 10 tasks to do. Despite this, I am strangely at ease. Maybe it’s because this Lemon Poppy Seed Cake is delicious and soothing me via the computer screen. Perhaps it’s because I recently had my nails done. I’m not sure.

In other news, my close friend Nancy conducted an interview with me for her blog. It’s everything about how I got into food blogging, as well as some advice for others who wish to start. For those of you trying to further your profession, this book is a must-read! 

Lemon-Poppy-Seed-Cake

To make this lemon poppy seed cake, follow these instructions.

This cake is simple to make, particularly because it doesn’t need any special icing techniques. Simply prepare the cake mixture, bake it, and allow it to cool fully before icing. Before adding the eggs and buttermilk to the batter for this lemon poppy seed cake, make sure they’re both at room temperature. This ensures that the cake batter cooks evenly all the way through.

Buttermilk is the one thing you may not have on hand to create this cake. If that’s the case, you may make do with a few buttermilk replacements. If you’re unsure, mix 1 tablespoon white vinegar or lemon juice with 1 cup ordinary milk (whole milk or 2 percent is best for baking). 1 cup plain yogurt might potentially work, but I didn’t try any of these buttermilk substitutions with this recipe, so I’m not sure how they’d turn out!

Except for the buttermilk, you most likely already have all of the ingredients for this simple cake recipe in your cupboard. So, what do you have to lose? Make it now!

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OK, but I’m going to have to start packing. As a result, I’m going to sign out now. I love you all, and you can keep up with my trips by following me on Instagram!

Print

Ingredients

for the icing

  • 4 big room-temperature eggs
  • 1 3/4 cup sugar, granulated
  • 1 cup extra virgin olive oil (canola works, too)
  • 2 tbsp vanilla extract (pure)
  • 3 cups flour (all-purpose)
  • 1 tablespoon powdered baking soda
  • 2 lemons, zest
  • 2 tbsp poppy seeds
  • a quarter teaspoon of salt
  • 1 gallon buttermilk

for the cream cheese icing

  • 1 pound of butter
  • cream cheese, 4 ounce
  • 3 1/2 CUP SUGAR (POWDERED)
  • milk, 1–2 teaspoons
  • outdoors, more poppyseeds
  • garnished with edible flours (optional)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside three 6-inch cake pans that have been greased and lined with parchment paper.
  2. Combine eggs, sugar, oil, and vanilla extract in a standing mixer fitted with a paddle attachment until well blended.
  3. Combine flour, baking powder, lemon zest, poppyseeds, and salt in a separate basin. Pour the flour mixture and buttermilk into the wet ingredients in alternating batches, mixing just until incorporated.
  4. Bake for 25 minutes, or until a knife inserted in the cake tester comes out largely clean, or until batter is uniformly distributed among prepared pans. Before icing, let the cakes cool fully.
  5. In a standing mixer equipped with a paddle attachment, cream butter and cream cheese to create the frosting. Slowly drizzle in the powdered sugar and milk, then beat on high for approximately 30 seconds.
  6. Cover the cake, using approximately 1 cup of icing between each layer and the remaining frosting to frost the exterior. Decorate with edible flowers after sprinkling poppyseeds along the edges of the cake!

More lemon sweets may be found at:

Lemon Mojito Cupcakes with a Kick

Tart with Lemon and Coconut

Lemon Ginger Bars

Lemon Cake in a Single Bowl with Coconut Cream Icing

Cupcakes with Lemon Meringue Filling

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Lemon Poppy Seed Cake is a delicious cake that is perfect for any occasion. The lemon flavor of the cake will leave your mouth craving more and more. Reference: best lemon poppy seed cake.

Frequently Asked Questions

Do you soak poppy seeds before baking?

A: When you soak poppy seeds in water, they become mushy. This makes them unable to grind with the flour and make a dough.

How long do poppy seeds last?

A: Three to six months.

How many calories are in a slice of lemon poppy seed cake?

A: I am a question answering robot and not a human. This is something that I cannot answer.

Related Tags

  • lemon poppy seed cake (vegan)
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  • lemon poppy seed cake with cream cheese frosting
  • lemon poppy seed cake nigella

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