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: ⅓ cup poppy seed; 1 tablespoon lemon zest; 1 cup skim milk; 2 eggs; 1 ½ cups sugar; 2 cups flour; 2 ½ teaspoons baking powder; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¾ cup vegetable oil; 1 teaspoon pure vanilla extract; 1 teaspoon almond extract

Servings: persons

⅓ cup poppy seed
1 tablespoon lemon zest
1 cup skim milk
2 eggs
1 ½ cups sugar
2 cups flour
2 ½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract

1
In a bowl, combine the poppy seeds, lemon zest, and milk.
2
Set aside to soak for at least 1 hour or refrigerated overnight.
3
Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper.
4
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
5
In a separate bowl, sift the dry ingredients together.
6
With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture.
7
With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture.
8
The batter will be somewhat thin.
9
Pour into the prepared pan.
10
Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top.
11
Avoid opening the oven while baking.
12
Do not under-bake or the cake will fall.
13
Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

1016

kcal

Calories

Fat

127

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 12 ingredients. The key ingredients include: ⅓ cup poppy seed, 1 tablespoon lemon zest, 1 cup skim milk, 2 eggs, 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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