Moist Lemon Poppy Seed Cake: Brighten Your Day with Every Slice

This Moist Lemon Poppy Seed Cake is a delightful blend of sunny citrus and nutty crunch that offers a moist treat for any occasion.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Batter

2 cups All-Purpose Flour substitute with gluten-free flour for gluten sensitivity
1 cup Granulated Sugar try coconut sugar for a healthier option
2 tablespoons Poppy Seeds
1 tablespoon Baking Powder ensure it’s fresh
1/2 cup Unsalted Butter can be swapped with oil or vegan butter
2 large Fresh Lemons (Zest & Juice) always choose fresh
3 Eggs replace with flax eggs for vegan
1/2 cup Milk can be substituted with almond milk

Optional Glaze

1 cup Powdered Sugar use for a pretty finish
2 tablespoons Lemon Juice use fresh for best flavor

Equipment

Loaf pan
mixing bowls
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, and poppy seeds.
In another bowl, cream butter and sugar until fluffy. Add eggs and mix well, then blend in lemon zest and juice.
Fold in the dry ingredients alternately with the milk until just combined.
Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Measure ingredients carefully for the best results. Use fresh lemons and baking powder for optimal flavor.

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