Ingredients for Lemon Poppy Seed Cake
- 2 cups all-purpose flour
- Sugar
- Poppy Seed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) softened unsalted margarine
- 2 large egg whites
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
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How to Make Lemon Poppy Seed Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together 2 large egg whites and 1/2 cup milk.
- Add 1/4 cup fresh lemon juice and 1/2 cup (1 stick) softened unsalted margarine. Mix until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons poppy seeds, and 1 tablespoon lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 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 generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
39g
Fat
4g
Carbs
6g
