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lemon poppy seed cake

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This scrumptious Lemon Poppy Seed Cake is made with buttermilk, fresh lemon juice, lemon zest, and poppy seeds creating a moist and flavorful spring and summer dessert. You are going to love the rich buttery lemon flavor of this made from scratch cake. The two ingredient lemon glaze takes this Bundt cake over the top with fresh citrus flavor.

►
(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For lemon poppy seed cake

  • LEMON POPPY SEED CAKE
  • 3 c
    all purpose flour
  • 1/4 c
    cornstarch
  • 1/3 c
    poppy seeds
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    unsalted butter softened (2 sticks)
  • 2 c
    sugar
  • 4
    eggs
  • 1 ½ tsp
    vanilla extract
  • 1/3 c
    lemon juice
  • 3 Tbsp
    lemon zest
  • 1 c
    buttermilk
  • LEMON GLAZE
  • 1 c
    powdered sugar
  • 1 ½ Tbsp
    tablespoons lemon juice

How To Make lemon poppy seed cake

  • 1
    Preheat the oven to 350 degrees. Spray a 10-inch Bundt pan generously with nonstick baking spray.
  • 2
    Sift together the flour, cornstarch, poppy seeds, baking powder, baking soda, and salt. In the bowl of a stand mixer with the paddle attachment or a hand mixer on medium speed cream the butter and sugar until light and fluffy. Scrape down the bowl and beater as needed.
  • 3
    Turn the mixer to low and add the eggs one at a time mixing just until incorporated. Keeping the mixer on low add the vanilla, lemon juice, and lemon zest. Add the buttermilk and the flour mixture in three parts alternating between them mixing until incorporated. Scrape down the beater and the sides of the bowl as needed with a rubber spatula.
  • 4
    Spoon the batter into the prepared Bundt pan. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the top comes out clean. Cool the cake in the pan on a wire rack for about 10-15 minutes before inverting. Cool the cake completely before glazing.
  • 5
    Mix the powdered sugar and lemon juice together in a small bowl until it is smooth. Add more powdered sugar or lemon juice in very small increments until you reach desired drizzling consistency. Drizzle over the cooled cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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