Lemon Poppy Seed Butter Cake
๐ Total Time: 1 hour 30 minutes
๐ฅ Servings: 16
Description:
Indulge in the delightful flavors of this Lemon Poppy Seed Butter Cake, a perfect treat for any occasion, whether it’s a cozy winter evening, a bustling weeknight, or a gathering with friends and family. With a moist and tender crumb infused with zesty lemon and speckled with crunchy poppy seeds, this cake is sure to be a crowd-pleaser. Follow this easy recipe to create a dessert masterpiece that will have everyone asking for seconds!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 3/4 | All-purpose flour |
| 1 3/4 | Granulated sugar |
| 2 1/4 | Baking powder |
| 1 | Baking soda |
| 1/2 | Salt |
| 4 | Eggs |
| 2 | Vanilla extract |
| 2 | Lemons, zest of |
| 1 | Unsalted butter |
| 1 | Buttermilk |
| 1/2 | Poppy seeds |
| – | Confectioners’ sugar |
Instructions:
-
Preheat your oven to 350ยฐF (175ยฐC).
-
Prepare a 10-inch (2 L) tube pan by greasing and flouring it. Ensure an even coating to prevent sticking.
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Sift the all-purpose flour, baking powder, baking soda, and salt onto a sheet of waxed paper. Repeat this sifting process two more times to ensure a light and airy texture.
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In a mixing bowl, beat the unsalted butter until it becomes light and fluffy, which should take approximately 3 minutes using moderate speed.
-
Gradually add the granulated sugar to the butter in two additions, beating for 2 minutes after each addition. This step helps incorporate air into the mixture for a lighter cake texture.
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Add the egg yolks one at a time, beating on high speed for 1 minute after each addition. Remember to scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
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Mix in the lemon zest and vanilla extract until well combined, infusing the batter with vibrant citrus flavors.
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On low speed, add the sifted flour mixture in three additions and the buttermilk in two additions, starting and ending with the flour mixture. This gradual incorporation ensures a smooth batter without overmixing.
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Stir in the poppy seeds until evenly distributed throughout the batter, adding a delightful crunch and visual appeal.
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In a separate clean mixing bowl, beat the egg whites until foamy. Add a pinch of salt and continue beating until firm, but not stiff peaks form. This step contributes to the cake’s light and airy texture.
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Gently fold about one-fourth of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until fully incorporated, being mindful not to deflate the mixture.
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Pour the batter into the prepared tube pan, ensuring it is evenly distributed.
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Bake the cake in the lower third of the preheated oven for approximately 55 minutes, or until a wooden pick inserted into the center comes out clean and dry.
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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If using a plain tube pan, invert the cake onto a second rack to cool right side up.
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Just before serving, sprinkle the top of the cake with a dusting of confectioners’ sugar for an elegant finishing touch.
Indulge in slices of this Lemon Poppy Seed Butter Cake, either on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. With its bright citrus flavor and delicate crumb, this cake is a delightful treat for any occasion. Enjoy the simple pleasure of homemade baking with this irresistible recipe!
