A brunch at Brogan’s school this week meant I was baking on a weeknight. I decided on this Lemon Poppy Seed Cake because first, I have made it before and it was excellent, second, it was pretty easy, and third, I had everything on hand. Grocery shopping is not a Monday through Friday activity for me.
This is called a cake, but it’s closer to a bread to me – either way it’s perfect for breakfast or brunch. I found this on Pinterest and modified the original recipe by using buttermilk instead of heavy cream, a little more sugar and modifying the temp and cooking time (the first time I made it this took forever to cook!) This cake is moist and full of sweet lemony flavor. The poppy seeds add a little texture and a nice nutty flavor. It’s very good, take my word!
Lemon Poppy Seed Cake
2 cups of sifted all-purpose flour*
1 tsp baking powder
1/4 tsp salt
3 tbsp poppy seeds
1 stick of butter (room temp)
1 cup + 1 tbsp sugar
1/2 cup buttermilk
Zest of 2 lemons (about 2 tbsp)
1/4 cup vegetable oil
2 tbsp lemon juice
1 tsp vanilla
*If you’re too lazy to sift the flour (like me), just use a little less.
1.) Preheat oven to 375 degrees. Grease and flour a 12″ x 4″ loaf pan.
2.) Stir together the flour, baking powder, poppy seeds and salt in a large bowl.
3.) Using a stand mixer, combine butter, sugar, buttermilk and lemon zest and beat until creamy. Beat in the eggs, one at a time. Add vegetable oil, vanilla and lemon juice. Beat well to incorporate.
4.) Add in the flour mixture a little at a time, beating on low just until fully combined. Pour batter into loaf pan.
5.) Bake for 65 minutes. Test with a toothpick to make sure it’s done in the middle. Serve with jam on top – fig preserves are my favorite!
Modified from Cafe Fernando’s Lemon Poppy Seed Cake.