Lemon Poppy Seed Butter Cake


2 and 3/4 cups unbleached flour
2 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature (2 sticks)
1 3/4 cup sugar
4 eggs, seperated
zest of 2 lemons
2 tsp vanilla
1 cup buttermilk
1/2 cup poppy seeds
powdered sugar for garnish
  • Sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl , beat together the butter and sugar. Add sugar slowly.
  • Separate the eggs and set the egg whites aside.
  • Add yolks to butter mix, one at a time, beating in between.
  • Add lemon zest and vanilla to mix.
  • Add buttermilk to mix, alternatively with flour mix.
  • Stir poppy seeds into batter.
  • In a separate bowl, add a pinch of salt, then beat the egg whites until soft peaks form.
  • Gently fold into batter.
  • Pour into greased, floured 10 ” tube or bundt pan.
  • Bake about 55 minutes at 350 degrees.
  • Remove from pan after cooling for 10 minutes.
  • Sprinkle with powdered sugar.


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