Lemon Poppy Seed Lemon Cake

Name: Lemon Poppy Seed Lemon Cake
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 3/4 cup all-purpose flour; 1/4 tsp. salt; 1 1/2 tsp. baking powder; 1/4 tsp. baking soda; 3 tbsp. poppy seeds; 3 tbsp. lemon zest; 1/3 cup butter, softened; 3/4 cup sugar, divided; 1/4 cup sugar, divided; 3 eggs; 1 tsp. vanilla extract; 1 tsp. lemon extract; 1/3 cup oil; 1/2 cup buttermilk; 4 tbsp. lemon juice

Sarvat Hanif @sarvathanif

Canada

If you're a fan of bright citrus flavours, this Lemon Poppy Seed Lemon Cake is sure to become a favourite. This cake is incredibly moist, tender, and packed with refreshing lemon flavour.
This Lemon Poppy Seed Lemon Cake is the ideal dessert for spring and summer get-togethers since it is vibrant, fresh, and overflowing with citrus flavour. Fresh lemon juice and zest infuse the soft, moist crumb. The buttermilk keeps the crumb light and delicate while poppy seeds provide a lovely texture and subtle crunch. Each bite offers the ideal harmony of sweet and spicy flavours, finished with a tart lemon glaze.
This cake is straightforward but sophisticated, whether it is shared at festivities, eaten as a light dessert, or served with an afternoon cup of tea. It's a great option for warm days when you want something light, colorful, and incredibly tasty because of its refreshing lemon flavour.
#CookpadApron2026"

Sarvat Hanif @sarvathanif

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Ingredients

1hr 15 minutes

6 servings

1 3/4 cupall-purpose flour
1/4 tsp.salt
1 1/2 tsp.baking powder
1/4 tsp.baking soda
3 tbsp.poppy seeds
3 tbsp.lemon zest
1/3 cupbutter, softened
3/4 cupsugar, divided
1/4 cupsugar, divided
3eggs
1 tsp.vanilla extract
1 tsp.lemon extract
1/3 cupoil
1/2 cupbuttermilk
4 tbsp.lemon juice

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Steps

1hr 15 minutes

1

Preheat oven to 350F (180C). Grease and dust loaf pan with flour.
2

In a medium bowl whisk flour, salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use
3

In a large bowl mix butter with ¾ cups of sugar until combined.
4

Add eggs one at a time, beating with each addition.
5

Mix in vanilla and lemon extracts and oil.
6

Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
7

Bake for about 1 hour or until a toothpick inserted into the center of the cake comes out clean.
8

In a small saucepan add remaining sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
9

Use a skewer to poke the pound cake over the top. Pour and brush the lemon glaze over the warm cake.
10

Let it cool completely before serving.