Description
A delightful cake that balances the brightness of lemon with the unique crunch of poppy seeds, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup poppy seeds
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix together the flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
- Cream together the softened butter and sugar until light and fluffy in another bowl.
- Beat in the eggs one at a time, then stir in the lemon zest.
- Combine the dry ingredients alternately with the buttermilk and vanilla until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
- Let the cake cool for about 10 minutes in the pan, then remove and transfer to a wire rack.
- Whisk together powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.
Notes
Serve with whipped cream, vanilla ice cream, or fresh berries for added enjoyment. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg