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Lemon poppyseed cake
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5 from 1 vote

Lemon Poppyseeds Cake

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 tender and aromatic.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: World
Keyword: lemon cake, Lemon Poppyseeds Cake, Lemon Poppyseeds Cake recipe, lemon recipe
Servings: 8 slices
Calories: 630kcal
Author: Nata

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

Calories: 630kcal | Carbohydrates: 89g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 244mg | Potassium: 212mg | Fiber: 2g | Sugar: 53g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg