Indulge in the refreshing taste of lemon poppyseed cake, a delightful treat that’s perfect for any occasion. This cake combines the zesty flavor of lemons with the unique texture of poppyseeds, resulting in a moist and flavorful dessert. Whether enjoyed with a cup of tea or as a light dessert after dinner, this cake is sure to impress your family and friends. Let’s dive into this easy-to-follow recipe that will elevate your baking skills and satisfy your sweet tooth!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 2 tablespoons poppy seeds
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, and cooking time is 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g of fat, 35g of carbohydrates, and 3g of protein. This nutritional value is based on a standard slice size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the poppy seeds gently.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.
- Mix powdered sugar with lemon juice and drizzle over the cooled cake.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Greek yogurt can replace butter for a lighter cake, and almond milk can be used instead of regular milk for a dairy-free alternative.
Serving and Pairings
Lemon poppyseed cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it alongside a cup of herbal tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The cake can also be frozen for up to 3 months. To reheat, simply thaw at room temperature and enjoy.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect the texture.
- Skipping the zest will reduce the lemon flavor.
- Ensure your baking soda and powder are fresh for optimal rise.
- Letting the cake cool too long in the pan can make it stick.
Helpful Tips
- Use fresh lemons for the best flavor.
- Consider adding a pinch of salt to enhance sweetness.
- For extra moisture, brush the cake with lemon syrup after baking.
- Experiment with adding blueberries for a fruity twist.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the lemon poppyseed cake a day in advance. Just store it in an airtight container to keep it fresh.
Why is my cake dense?
A dense cake can result from overmixing the batter or not using enough leavening agents. Make sure to follow the recipe closely.
Can I use bottled lemon juice?
While bottled lemon juice is convenient, fresh lemon juice provides a brighter flavor that enhances the overall taste of the cake.
What can I add to the cake for flavor?
You can add poppy seeds, lemon zest, or even blueberries to enhance the flavor and texture of your lemon poppyseed cake.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Conclusion
Lemon poppyseed cake is a delightful dessert that combines bright flavors and a unique texture. Perfect for celebrations or a simple afternoon snack, this recipe is easy to follow and yields impressive results. Enjoy this cake with friends and family, and savor the refreshing taste of lemon in every bite!
Lemon Poppyseed Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 2 tablespoons poppy seeds
- 1 cup powdered sugar for glaze
- 2 tablespoons lemon juice for glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the poppy seeds gently.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.
- Mix powdered sugar with lemon juice and drizzle over the cooled cake.
Nutrition
