Buttermilk Lemon Poppyseed Cake
An easy, everyday Buttermilk Lemon Poppyseed Cake that is not too sweet and is perfect for spring brunch or dessert.
By Simon Leber
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 12
Rating: 1.5/5 (2)
Tags: Cake, Dessert, Baking, Spring, Breakfast, Vegetarian
Ingredients
- 1.5 cup flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp poppy seeds
- 8 tbsp butter
- 1 cup sugar
- 1 piece egg
- 2 tsp vanilla
- 1 cup buttermilk
- juice from 1 lemon
Instructions
- 1. Spray a 9 inch round cake pan with non-stick cooking spray, and line the bottom with parchment.
- 2. Preheat the oven to 350 degrees F.
- 3. Whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- 4. In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar until fluffy, then add the egg and vanilla.
- 5. On low speed, add 1/2 of the flour, followed by the buttermilk and lemon juice, then the remaining flour – stopping to scrape down the sides of the bowl after each addition.
- 6. Pour batter into the prepared pan and bake at 350 until a pick inserted in the center comes out clean (about 30 minutes).
- 7. Cool in pan 20 minutes, then carefully remove from the pan and cool on rack.