Lemon-Poppy Seed Butter Cake

Savor the delightful flavors of this Lemon-Poppy Seed Butter Cake, a moist and flavorful treat infused with zesty lemon zest and crunchy poppy seeds. Baked to perfection, this cake is a perfect balance of sweet and citrusy notes.

Ingredients

For the cake batter
2 3⁄4	cups all-purpose flour
2 1⁄2	teaspoons baking powder
1⁄2	teaspoon salt
1	teaspoon baking soda
1 3⁄4	cups sugar
8	ounces butter, at room temperature
2	grated lemons, zest of
4	extra-large extra-large eggs, separated
1	tablespoon vanilla extract
1	cup buttermilk
1	cup poppy seeds
	icing sugar for dusting

Instructions

• For the cake batter

  1. Preheat the oven to 350 degrees F.
  2. Prepare a Bundt pan by greasing it with butter and dusting with flour.
  3. In a bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
  4. Using a mixer, beat the room temperature butter on high speed until light and fluffy, about 3 minutes.
  5. Gradually add sugar in 2 portions, beating for 2 minutes after each addition.
  6. Mix in the lemon zest, vanilla extract, and egg yolks, beating until the mixture is light in color.
  7. On low speed, add the flour mixture in 3 portions alternately with the buttermilk in 2 portions, starting and ending with the flour.
  8. Fold in the poppy seeds gently.
  9. In a separate bowl, beat the egg whites until foamy. Add a pinch of salt and continue beating until firm, not stiff peaks form.
  10. Lighten the batter by folding in ¼ of the whipped egg whites, then gently fold in the remaining whites.
  11. Pour the batter into the prepared Bundt pan.
  12. Bake in the lower third of the oven for about 55 minutes, or until a toothpick inserted comes out clean.
  13. When serving, dust the cake with icing sugar for a sweet finish.

Aug 17, 2024