Lemon Poppy Seed Cake (Printable Version)
Bright lemon zest and poppy seeds create a tender, moist cake ideal for breakfast or a sweet treat.
# Ingredients Required:
→ Dry Ingredients
01 -
240 grams all-purpose flour
02 -
1 tablespoon baking powder
03 -
200 grams granulated sugar
04 -
30 grams poppy seeds
→ Wet Ingredients
05 -
115 grams unsalted butter, softened
06 -
3 large eggs
07 -
240 milliliters whole milk
08 -
Zest of 2 fresh lemons
09 -
60 milliliters fresh lemon juice
# Guide to Cooking:
01 -
Preheat oven to 175°C and grease and flour a loaf pan.
02 -
Whisk together flour, baking powder, sugar, and poppy seeds in a bowl.
03 -
In a separate bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
04 -
Gradually combine dry ingredients with wet mixture, alternating with milk until just blended.
05 -
Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
06 -
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
# Extra Suggestions:
01 -
For a more intense lemon flavor, add a teaspoon of lemon extract.
02 -
Store cooled cake in an airtight container at room temperature for up to 3 days.