Lemon Poppy Seed Butter Cake
Brighten up your dessert table with this zesty and indulgent Lemon Poppy Seed Butter Cake, a delightful combination of buttery richness and citrusy vibrance. This moist, tender cake is elevated with fresh lemon juice, fragrant lemon zest, and the satisfying crunch of poppy seeds, making it the perfect treat for brunch, tea time, or a sweet after-dinner indulgence. With a base of sour cream for added moisture and a light dusting of powdered sugar on top, this cake strikes the perfect balance between tangy and sweet. Simple to prepare in just 20 minutes of prep time and baked to golden perfection, this show-stopping dessert serves 8 and is ideal for both casual gatherings and special occasions. Bring the flavors of spring to your table year-round with this irresistible lemon poppy seed cake recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.5 cup Sour cream
- 2 tablespoons Poppy seeds
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Fold in the poppy seeds gently with a spatula until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 41.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
