Ingredients for Moist Poppy Seed Cake
- Butter Flavor Shortening
- 8 ounces cream cheese, softened
- White Sugar
- 2 teaspoons pure lemon extract
- Fresh Lemon Rind
- 3 large eggs
- 1 cup buttermilk
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Poppy Seed
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How to Make Moist Poppy Seed Cake
- Preheat oven to 350°F (175°C).
- Position oven rack to the second lowest position.
- Grease and flour a 13x9-inch baking pan.
- In a large bowl, cream together 1 cup shortening, 8 ounces cream cheese, 1 cup sugar, 2 teaspoons pure lemon extract, and 1 tablespoon grated lemon zest for 5-6 minutes on high speed with an electric mixer, until light and fluffy.
- Add 3 large eggs, one at a time, beating well after each addition.
- In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Stir in 1/4 cup poppy seeds until evenly distributed.
- 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 completely in the pan before frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
160 g
Sugar
878g
Fat
352g
Carbs
139g
