This lovely tender Lemon Poppyseeds Cake is packed to the brim with zesty flavor and crackly poppy seeds! Drizzled with some sweet and bright lemony syrup, this cake becomes even more tender and aromatic.
Intense lemon flavor, rich, buttery, with the right amount of poppyseed – that’s how I can describe this delicious cake. Its savory and moist texture is just what you expect from this homemade loaf.
Lemon poppyseed cake is so easy to bake. It can serve you great either for breakfast, snack, or dessert.
Until I tasted the combination of lemon and poppyseeds, I didn’t even suspect that they pair so well. This fantastic cake is enhanced with fresh lemon zest and generously coated in lemon syrup. Believe me, it will satisfy the craving of any lemon lover! Do you love citrus things as I do? If so, do not hesitate to give a try to our citrusy recipes. You can find a large variety of recipes when it comes to lemon flavor – from deserts to main dishes. Below find just a few of them that I love the most.
- Fragrant Lemon Bundt Cake With Berries
- Sparkling Mint Lemonade With Prosecco
- Delicious Lemon Sauce With Yogurt
- Creamy Lemon Chicken Fettuccini
- Immune Boosting Chamomile Lemon Tea
The lemon poppyseed cake recipe is my latest one, and I am happy to share it with you today. It is entirely homemade with no artificial flavor used. The cake keeps moist and fresh for up to 4 days.
Ingredients:
This lemon poppyseed cake includes simple ingredients you definitely have in your pantry. Anyway, below find the complete ingredients list to make your shopping easier.
- all-purpose flour
- baking soda
- salt
- poppy seeds
- buttermilk
- lemons (about three lemons, plus one more for the syrup)
- unsalted butter
- granulated sugar (plus more for the syrup)
- eggs
What is the point of poppy seeds in a cake?
Many of you think poppyseeds play a superfluous decoration role in this cake. So that is why poppyseeds are often underestimated and forgotten among the other seeds. Actually, qualitative poppy seeds add not only rich nutty flavor but also texture – a little crunch.
Poppy seeds also provide some health benefits. The seeds contain a good bit of fiber, calcium, copper, phosphorus, and magnesium.
How to make Lemon Poppyseeds Cake
This lemon poppy seed cake enhanced with fresh lemon zest, nutty poppy seeds, aromatic butter, and a bright lemon syrup drizzled makes the perfect company cake.
The cake does not require special skills, but it is important to respect some steps to get a fluffy and moist cake.
Preheat your oven to 350°F. Prepare the baking dish – grease the bottom and the sides of a loaf pan with melted butter or use a silicone one as I do. I have used a 9×5-inch silicone loaf pan. Set aside.
Prepare and measure all the ingredients.
In a large mixing bowl, sift the flour. Stir in the poppy seeds, baking soda, and salt. Set aside.
Combine buttermilk, lemon juice, and fresh lemon zest in a separate bowl. Set aside.
Now is the time to use your electric mixer. If you do not have one, just use a hand whisk or any other kitchen utensil you are used to work. So in the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed. Beat until light and fluffy for about 5 minutes. Scrape down the sides of the bowl when needed. Next, beat in the eggs one at a time. Lower the speed and whisk in about ⅓ of the dry mixture, then half of the buttermilk mixture. Gradually repeat with the remaining flour mixture and buttermilk mixture. Do not forget to scrape down the sides and bottom of the bowl. Using a silicone spatula, give a quick mix to make sure all of the ingredients are well incorporated.
Now spoon the batter into the prepared loaf pan or any other baking dish. Send the cake to the oven and bake for about 55-60 minutes, and the cake is golden. As every stove is different, baking times may vary a little. So, it is essential to make a toothpick tester – a toothpick inserted in the center should come out clean.
How to make the lemon syrup for Lemon Poppyseed Cake?
While the cake is baking, cook the syrup. Combine the water, brown sugar, lemon zest, and freshly squeezed lemon juice in a saucepan. Bring to a boil and simmer until the sugar has dissolved. Swirl the saucepan occasionally. I want my syrup a little gooey – it is just perfect for drizzling. The longer you simmer the syrup, the thicker it will be.
Once the syrup riched the consistency you want, remove the pan from the heat and set it aside to cool.
Remove the lemon poppyseeds cake from the oven and drizzle with zesty lemon syrup.
How to store Lemon Poppyseed Cake?
Lemon poppyseed cake keeps moist and fresh for up to 4 days. Make sure you store it covered in a dry place. As for me, I usually store cakes in an airtight cake container in the refrigerator. This ensures a perfectly moist texture even on the fourth day.
Lemon Poppyseeds Cake
Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- pinch of salt
- 1/4 cup poppyseeds
- 1 cup buttermilk
- zest of 2 lemons
- juice of 1/2 big lemon
- 1 1/2 cup granulated sugar
- 1 cup butter
- 3 eggs
For the Syrup:
- 1/2 cup watter
- 1/2 cup brown sugar
- zest of one lemon
- juice of one lemon
Instructions
- Preheat your oven to 350°F. Grease the bottom and the sides of pan with butter.
- In a large mixing bowl, sift the flour. Stir in the poppy seeds, baking soda, and salt. Set aside.
- Combine buttermilk, lemon juice, and fresh lemon zest in a separate bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed. Beat until light and fluffy for about 5 minutes. Scrape down the sides of the bowl when needed. Next, beat in the eggs one at a time. Lower the speed and whisk in about ⅓ of the dry mixture, then half of the buttermilk mixture. Gradually repeat with the remaining flour mixture and buttermilk mixture. Using a silicone spatula, give a quick mix to make sure all of the ingredients are well incorporated.
- Now spoon the batter into the prepared loaf pan or any other baking dish. Send the cake to the oven and bake for about 55-60 minutes, and the cake is golden. Make a toothpick test.
- While the cake is baking, cook the syrup. Combine the water, brown sugar, lemon zest, and freshly squeezed lemon juice in a saucepan. Bring to a boil and simmer until the sugar has dissolved. Swirl the saucepan occasionally. The longer you simmer the syrup, the thicker it will be. Once the syrup riched the consistency you want, remove the pan from the heat and set it aside to cool.
- Remove the lemon poppyseeds cake from the oven and drizzle with zesty lemon syrup.
- Serve with pleasure!
Nutrition
