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Light Lemon Cake with Poppy Seeds

A tender, moist cake bursting with the bright flavor of citrus and the delightful crunch of poppy seeds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest Freshly grated for best flavor.
  • 1/4 cup lemon juice Freshly squeezed.
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
  3. In a separate bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Mix in the lemon zest and lemon juice.
  6. Gradually add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
  7. Gently fold in the poppy seeds.
  8. Grease and flour a loaf pan, or line it with parchment paper for easy removal. Pour the batter into the prepared pan.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Top with a lemon glaze or a dollop of fresh whipped cream. Store cake tightly covered at room temperature for up to 3 days or freeze for up to 3 months.