Lemon-Poppy Seed Butter Cake

“The tang of lemons and the spicy crunch of poppy seeds. Perfect.”
READY IN:
1hr 15mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Butter and flour a Bundt pan.
  3. Sift flour, baking powder, soda and salt into a bowl.
  4. Beat butter at high speed until light and fluffy, about 3 minutes.
  5. Add sugar in 2 additions, beating for 2 minutes after each addition.
  6. Beat in lemon zest, vanilla, and egg yolks and beat until light-colored.
  7. On low speed, beat in flour in 3 additions and buttermilk in 2, beginning and ending with flour.
  8. Stir in poppy seeds.
  9. Beat whites separately until foamy.
  10. Add pinch of salt; continue beating until firm, not stiff peaks form.
  11. Stir ¼ of whites into batter to lighten; then fold in remaining whites.
  12. Pour into prepared pan.
  13. Bake in lower third of oven for about 55 minutes.
  14. At serving time, sprinkle with icing sugar.

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