Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.
Ingredients
- 2 ¼ cups white sugar
- 1 cup unsalted butter, softened
- 4 eggs
- ½ cup poppy seeds
- ¼ cup finely grated lemon zest
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup buttermilk
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
Step 2
Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
Step 3
Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
Step 4
Spoon batter into the prepared pan.
Step 5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.
Cook’s Note:
You can also make this in two 9×5-inch loaf pans or 9-inch cake pans. If you use loaf pans, bake for 50 to 55 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 539 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat13g | 64% |
Cholesterol124mg | 41% |
Sodium262mg | 11% |
Total Carbohydrate75g | 27% |
Dietary Fiber2g | 7% |
Total Sugars48g | |
Protein8g | |
Vitamin C4mg | 18% |
Calcium164mg | 13% |
Iron3mg | 15% |
Potassium159mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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