Ingredients for German Lemon Poppy Seed Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup fresh lemon juice
- Lemon, Zest Of
- 1 cup sour cream
- 2 tablespoons poppy seeds
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
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How to Make German Lemon Poppy Seed Cake
- Preheat oven to 350°F (180°C). Grease and flour a 9x5 inch loaf pan or bundt cake pan.
- In a medium bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition. Mix for at least 2 minutes until light and fluffy.
- Add ½ cup fresh lemon juice, 2 tablespoons lemon zest, 1 cup sour cream, and 2 tablespoons poppy seeds. Mix for another 2 minutes until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. For a bundt cake, check for doneness at 45 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
68g
Fat
31g
Carbs
7g
