Introduction & Inspiration: A Bright and Cheerful Classic
This Lemon-Poppy Seed Cake is a burst of sunshine in every bite! I love its tender, moist crumb, its bright, lemony flavor, and the delightful crunch of poppy seeds. It is a classic.
The inspiration for this recipe comes from the classic combination of lemon and poppy seeds. Which is often found in muffins, breads, and scones. I wanted a cake version.
I experimented with different variations of lemon cake recipes. Until I found the perfect balance of lemon, sweetness, and texture. This recipe is the delicious result.
This cake is perfect for any occasion, from a spring brunch to a summer picnic to an afternoon tea. It’s a guaranteed crowd-pleaser. And it’s a beautiful centerpiece.
Nostalgic Appeal (with a Zesty Twist)
Lemon cake, with its bright, citrusy flavor, evokes a sense of freshness and cheerfulness. It reminds me of springtime, sunny days, and the simple pleasure of a classic, home-baked cake.
This Lemon-Poppy Seed Cake takes that familiar concept. And adds a delightful crunch and visual appeal with the addition of poppy seeds. It’s a way to enjoy a classic flavor combination.
There’s something inherently satisfying about a cake that’s both moist and flavorful, with a hint of zestiness and a pleasing texture. This cake achieves that perfect balance, making it a delightful treat.
It’s the kind of cake that’s perfect for sharing with friends and family. Or for savoring all to yourself with a cup of tea or coffee. It’s a moment of pure culinary joy.
Homemade Focus (and the Joy of Bundt Baking)
I’m a strong advocate for homemade baked goods, and this Lemon-Poppy Seed Cake is a perfect example of why. Making your own cake allows you to control.
Store-bought cakes often lack the fresh flavor, the moist texture, and the perfect balance of sweetness and tartness that you can achieve with homemade.
This recipe is a testament to the fact that even seemingly elegant desserts like Bundt cakes can be made at home with relative ease. It requires a bit of time and attention to detail. But the steps are straightforward.
It’s a recipe that I encourage everyone to try, especially if you have a beautiful Bundt pan that you’ve been wanting to use. It’s a great way to showcase your baking skills. It’s also satisfying.
Flavor Goal
The flavor goal of this Lemon-Poppy Seed Cake is to achieve a bright, lemony flavor. Balanced with sweetness, a moist, tender crumb, and the delightful crunch of poppy seeds.
The lemon zest and fresh lemon juice provide the primary source of flavor. Creating a cake that’s bursting with citrusy goodness. It’s a refreshing.
The granulated sugar adds sweetness. The eggs add richness and structure. The vanilla extract complements the lemon flavor.
The combination of all-purpose flour, salt, baking powder, and baking soda creates a light and airy texture. The buttermilk adds moisture and a subtle tang. The poppy seeds provide a delightful crunch.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
Unsalted butter, softened, is creamed with the sugar to create a light and fluffy base for the cake.
Granulated sugar provides sweetness. Large eggs, at room temperature, add richness, structure, and help to bind the ingredients together.
Vanilla extract enhances the flavors of the lemon and poppy seeds. Lemon zest, plus fresh lemon juice, provide the signature bright, citrusy flavor of the cake.
All-purpose flour, salt, baking powder, and baking soda create the structure and texture of the cake.
Buttermilk adds moisture and a subtle tang that complements the lemon flavor. Poppy seeds add a delightful crunch and visual appeal.
Nonstick baking spray is used to grease the Bundt pan and prevent the cake from sticking.
For the Glaze:
Powdered sugar forms the base of the glaze. Fresh lemon juice adds a tangy, citrusy flavor that complements the cake.
Essential Equipment
You’ll need a few key pieces of equipment:
A 12-cup Bundt pan. This type of pan creates a beautiful, decorative cake.
Medium and large bowls: For mixing.
An electric mixer (stand mixer or hand mixer) for creaming the butter and sugar and beating the batter.
A rubber spatula.
A whisk.
A wire rack: for cooling the cake.
That’s it! This recipe is relatively straightforward in terms of equipment. The key is to have a good-quality 12-cup Bundt pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 2 tsp. vanilla extract
- 3 Tbsp. lemon zest, plus ¼ cup lemon juice
- 3 cups all-purpose flour
- 1 ¼ tsp. salt
- ¾ tsp. baking powder
- ½ tsp. baking soda
- 1 cup buttermilk
- ¼ cup poppy seeds
- Nonstick baking spray
For the Glaze:
- 1 cup powdered sugar
- 1 ½ Tbsp. lemon juice
These quantities are from the provided recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a stunning and delicious Lemon-Poppy Seed Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C).
Spray a 12-cup Bundt pan generously with nonstick baking spray. Make sure to coat all the nooks and crannies of the pan to prevent the cake from sticking.
2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes.
3. Add Eggs, Vanilla, and Lemon Zest:
With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Stop to scrape the sides of the bowl as needed.
Stir in the vanilla extract and lemon zest until combined.
4. Combine Dry Ingredients: In a medium bowl, stir together the all-purpose flour, salt, baking powder, and baking soda until combined.
5. Combine Wet Ingredients (Separately): In a small bowl, stir together the buttermilk, poppy seeds, and fresh lemon juice until combined.
6. Alternate Adding Dry and Wet Ingredients to Batter: Gradually add about one-third of the flour mixture to the butter mixture with the mixer on medium-low speed.
Stir in half of the buttermilk mixture, followed by another third of the flour mixture.
Repeat with the remaining buttermilk and flour mixtures, ending with the flour mixture. Mix until all ingredients are just incorporated. Be careful not to overmix.
7. Pour Batter into Pan:
Pour the batter into the prepared Bundt pan, spreading it evenly.
8. Bake: Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes.
9. Cool in Pan:
Transfer the cake pan to a wire rack and allow the cake to cool in the pan for 10 minutes.
10. Invert and Cool Completely: Carefully invert the cake onto a wire rack and allow it to cool completely, about 2 hours.
11. Make the Glaze:
While the cake is cooling, make the glaze.
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Add more lemon juice, a teaspoon at a time, if needed, to reach desired consistency.
12. Glaze and Serve: Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Let the glaze harden for at least 15 minutes before slicing and serving. Enjoy your beautiful and delicious Lemon-Poppy Seed Cake!
Troubleshooting
Here are some problems, and solutions:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of buttermilk.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in a tough, dense cake. Also, make sure your baking powder and baking soda are fresh.
Problem: The cake is sticking to the Bundt pan.
Solution: Make sure you’re greasing the pan thoroughly with nonstick baking spray, paying special attention to all the nooks and crannies. Also, make sure to let the cake cool in the pan for 10 minutes before inverting it.
Problem: Cake sunk in the middle. Solution: Check oven temperature.
Problem: Cake is bland. Solution: Be sure to add enough lemon zest and juice.
Tips and Variations
Here are tips:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the batter.
Tip: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Tip: To make sure your cake is evenly baked, rotate the pan halfway through the baking time.
Variation: Add a tablespoon of orange zest to the batter for a citrus twist.
Variation: Use a different type of citrus zest, such as lime zest or grapefruit zest.
Variation: Add a layer of fresh blueberries or raspberries to the batter before baking.
Variation: Drizzle the finished cake with a cream cheese frosting instead of a lemon glaze.
Variation: Use a different type of seed.
Serving and Pairing Suggestions
Serving suggestions for your cake:
Serving Suggestions:
Serve the cake at room temperature.
Serve it with a dusting of powdered sugar or a dollop of whipped cream.
Serve it as a dessert for a brunch, a picnic, a tea party, or any occasion.
It’s also perfect for a simple afternoon treat.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of tea (especially Earl Grey or lemon tea).
A cup of coffee.
A glass of lemonade or iced tea.
A glass of milk.
It is light and refreshing.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 350-450
- Protein: 4-6 grams
- Fat: 15-20 grams (mostly from the butter and eggs)
- Carbohydrates: 45-55 grams
- Fiber: 1-2 grams
This is an estimate. This Lemon-Poppy Seed Cake is relatively rich in fat and carbohydrates. Due to the butter, sugar, and flour.
It does provide some protein and fiber. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the sugar content.
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Lemon-Poppy Seed Cake
Description
This Lemon-Poppy Seed Cake is a burst of sunshine in every bite! I love its tender, moist crumb, its bright, lemony flavor, and the delightful crunch of poppy seeds. It is a classic
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 2 tsp. vanilla extract
- 3 Tbsp. lemon zest, plus ¼ cup lemon juice
- 3 cups all-purpose flour
- 1 ¼ tsp. salt
- ¾ tsp. baking powder
- ½ tsp. baking soda
- 1 cup buttermilk
- ¼ cup poppy seeds
- Nonstick baking spray
For the Glaze:
- 1 cup powdered sugar
- 1 ½ Tbsp. lemon juice
Instructions
1. Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C).
Spray a 12-cup Bundt pan generously with nonstick baking spray. Make sure to coat all the nooks and crannies of the pan to prevent the cake from sticking.
2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes.
3. Add Eggs, Vanilla, and Lemon Zest:
With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Stop to scrape the sides of the bowl as needed.
Stir in the vanilla extract and lemon zest until combined.
4. Combine Dry Ingredients: In a medium bowl, stir together the all-purpose flour, salt, baking powder, and baking soda until combined.
5. Combine Wet Ingredients (Separately): In a small bowl, stir together the buttermilk, poppy seeds, and fresh lemon juice until combined.
6. Alternate Adding Dry and Wet Ingredients to Batter: Gradually add about one-third of the flour mixture to the butter mixture with the mixer on medium-low speed.
Stir in half of the buttermilk mixture, followed by another third of the flour mixture.
Repeat with the remaining buttermilk and flour mixtures, ending with the flour mixture. Mix until all ingredients are just incorporated. Be careful not to overmix.
7. Pour Batter into Pan:
Pour the batter into the prepared Bundt pan, spreading it evenly.
8. Bake: Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes.
9. Cool in Pan:
Transfer the cake pan to a wire rack and allow the cake to cool in the pan for 10 minutes.
10. Invert and Cool Completely: Carefully invert the cake onto a wire rack and allow it to cool completely, about 2 hours.
11. Make the Glaze:
While the cake is cooling, make the glaze.
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Add more lemon juice, a teaspoon at a time, if needed, to reach desired consistency.
12. Glaze and Serve: Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Let the glaze harden for at least 15 minutes before slicing and serving. Enjoy your beautiful and delicious Lemon-Poppy Seed Cake!
Recipe Summary and Q&A
Let’s recap this delightful Lemon-Poppy Seed Cake baking journey!
Summary: This Lemon-Poppy Seed Cake is a moist, tender, and flavorful cake with a bright, lemony flavor and the delightful crunch of poppy seeds. It’s baked in a Bundt pan for a beautiful presentation and is perfect for any occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 2 days in advance. Store it, covered, at room temperature or in the refrigerator.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a Bundt pan. Can I use a different type of pan?
A: Yes, you can use a different type of pan, but you may need to adjust the baking time accordingly. A 9×13 inch baking pan or two 9-inch round cake pans would work.
Q: Can I make this gluten-free? A: Yes, but you will have to find substitutions.
Q: Can I double this recipe? A: Yes.