Lemon-Poppy Seed Butter Cake

“The tang of lemons and the spicy crunch of poppy seeds. Perfect.”
1hr 15mins

Ingredients Nutrition


  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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