This moist poppy seed cake is perfect for tea time, gatherings, or as a festive dessert idea, and I can assure you that its delightful flavor will leave everyone asking for seconds.
Ingredients
Scale:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup poppy seeds
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 tablespoon lemon zest (optional for flavor)
Instructions
Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
Combine dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set this mixture aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Add eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest (if using) until fully combined.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour into pan: Pour the batter into the prepared baking pan(s), smoothing the top with a spatula.
Bake: Bake in the preheated oven for 30-35 minutes (for round pans) or 40-45 minutes (for a rectangular pan) until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
