Ingredients for Lemon Poppy Seed Butter Cake
- All Purpose Flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- Baking Soda
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- Lemons, Zest Of
- Eggs
- Vanilla Extract
- 1 cup buttermilk
- Poppy Seed
- Powdered sugar, for dusting (optional)
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How to Make Lemon Poppy Seed Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 3 minutes).
- Beat in the zest of 2 lemons and 1 teaspoon vanilla extract.
- Add 4 large egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 tablespoons poppy seeds.
- In a clean bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the batter in two additions.
- Pour batter into the prepared bundt pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with a lemon glaze (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
99g
Fat
42g
Carbs
14g
