Lemon Poppy Seed Cake Recipe

Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter, softened; 2 c. sugar; 4 eggs; 3 c. flour; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; 1 c. buttermilk; 2 Tbsp. poppy seed; 4 tsp. lemon peel; 1/2 tsp. vanilla

Servings: persons

1 c. butter, softened
2 c. sugar
4 eggs
3 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
2 Tbsp. poppy seed
4 tsp. lemon peel
1/2 tsp. vanilla

1
Preheat oven to 325u00b0.
2
In large bowl, cream butter; add sugar and beat until light and fluffy.
3
Add eggs; beat well.
4
Sift together flour, baking soda, baking powder and salt.
5
Add flour to butter mixture alternately with buttermilk.
6
Add poppy seed, lemon peel and vanilla.
7
Beat at high speed for two minutes.
8
Pour into greased and floured Bundt pan.
9
Bake 55 to 60 minutes or until cake tests done.
10
Cool 10 minutes; remove from pan.
11
Cool before glazing.

2127

kcal

Calories

109

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. butter, softened, 2 c. sugar, 4 eggs, 3 c. flour, and more.

Yes, Lemon Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Cake

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