Lemon Poppy Seed Cake
User Reviews
4.9
Lemon Poppy Seed Cake
Description
Lemon Poppy Seed Cake combines sugar, vegetable oil, applesauce, lemon juice and zest, and vanilla extract to create a flavorful, moist base. The use of baking soda and salt helps the cake rise and balance sweetness, while poppy seeds impart a nutty crunch dispersed throughout the tender crumb. The batter is mixed just until combined to maintain softness.
Baked in a 9x13 inch pan at 350°F, the cake develops golden edges and bakes through evenly. Cooling completely before frosting allows the frosting to sit smoothly on top. The vanilla frosting complements the citrus flavors and adds a rich, creamy layer.
This cake suits dessert plates, afternoon snack tables, or light celebrations where a citrus-flavored cake is appreciated. Its texture is moist but not dense, with a slight chewiness from the poppy seeds and a bright lemon aroma.
To ensure the best texture, measure flour carefully by spooning it into the measuring cup rather than scooping directly. Overmixing should be avoided to keep the cake fluffy. Using room temperature wet ingredients helps the batter blend evenly, contributing to an even crumb after baking.
Ingredients
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- lemon juice and zest of 2 small
- ¼ cup applesauce unsweetened
- 2 teaspoons vanilla extract
- 2 cups of water
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ⅓ cup poppy seeds
- vanilla frosting storebought or homemade
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch pan.
- In a large mixing bowl, whisk together the sugar, oil, lemon juice, lemon zest, applesauce, and vanilla extract until well-combined. Add water and mix thoroughly.
- Add the flour, baking soda, and salt, and stir until just combined. (Your batter may have a few small lumps and that's okay. You don't want to overmix.)
- Fold in the poppy seeds.
- Pour the batter into the pan. Bake for 35 minutes or until the edges are golden and begin to pull away from the pan. Take a toothpick, insert it into the middle of the cake and make sure it comes out clean. If it doesn’t, bake in 5 minute increments until it does.
- Allow the cake to cool completely before frosting.
Notes
- Use the spoon-and-level method to accurately measure flour and avoid a dense cake.
- Fold dry ingredients gently into wet ingredients, leaving small lumps to prevent overmixing.
- Bring all wet ingredients to room temperature prior to mixing for even batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Sodium | 285mg | 12% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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