Lemon Poppyseed Cake Recipe

Name: Lemon Poppyseed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup all purpose flour; 2/3 cup sugar; 1/2 cup cornstarch; 1 tablespoon poppyseeds; 2 1/4 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons butter; 1 cup skim milk; 2 teaspoons freshly grated lemon zest; 1 1/2 teaspoons vanilla; 1 large egg

Servings: persons

1 1/4 cup all purpose flour
2/3 cup sugar
1/2 cup cornstarch
1 tablespoon poppyseeds
2 1/4 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter
1 cup skim milk
2 teaspoons freshly grated lemon zest
1 1/2 teaspoons vanilla
1 large egg

1
Preheat oven to 350 degrees F and grease and flour an 8 by 12 inch cake pan, knocking out excess flour.
2
In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated.
3
In a large measuring cup, lightly beat together milk, zest, vanilla and egg.
4
Stir milk mixture into flour mixture until just blended and pour batter into pan.
5
Bake cake for 35 minutes or until tester comes out clean.
6
Remove cake from pan and cool on rack.

443

kcal

Calories

Fat

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 1/4 cup all purpose flour, 2/3 cup sugar, 1/2 cup cornstarch, 1 tablespoon poppyseeds, and more.

Yes, Lemon Poppyseed 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 Poppyseed Cake

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