Lemon Poppy Seed Cake with Cream Cheese Frosting
User Reviews
4.5
Lemon Poppy Seed Cake with Cream Cheese Frosting
Description
The cake preparation starts with combining sugar and lemon zest to evenly disperse the citrus aroma. Eggs and vanilla are incorporated before alternating wet ingredients (milk, lemon juice, vinegar) and dry ingredients (flour, baking powder, baking soda, salt). Poppy seeds provide a subtle crunch throughout the soft cake batter. Melted butter adds moisture and a delicate richness.
Baked in a 9-inch pan, the cake is cooked until a toothpick comes out clean, then cooled completely to set the structure before frosting. The cream cheese frosting is whipped until light and evenly spread over the cooled cake, bringing a creamy texture that complements the lemon flavor.
The recipe includes a substitution suggestion using buttermilk instead of milk and vinegar to achieve similar acidity and moisture, allowing for minor ingredient flexibility.
Ingredients
for the lemon poppy seed cake-
- 1 cup granulated sugar
- 2 tablespoons lemon about two whole lemons zested, zest
- 3 whole egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar or lemon juice
- 1/2 cup milk
- 3 tablespoons lemon juice
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup butter melted, salted
for the cream cheese frosting-
- 3 oz cream cheese softened
- 1/4 cup butter softened, salted
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350° F. Spray a 9-inch cake pan with nonstick cooking spray and set aside.
- In a large bowl, stir sugar and lemon zest together to create a damp mixture that resembles damp sand. Stir in the eggs and vanilla until smooth.
- In a liquid measuring cup, stir milk, vinegar, and lemon juice together. Set aside.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt together to combine.
- Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter.
- Pour into prepared pan and bake 45-55 minutes or until baked thoroughly and a toothpick comes out clean after being inserted. Cool 15 minutes in the cake pan before removing to a rack to cool completely.
- For the frosting, whip all ingredients together until light and fluffy. Spread over cooled cake and serve.
Notes
- Substitute 1/2 cup buttermilk in place of the milk and white vinegar mixture for a slightly different tang.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 300mg | 13% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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