Zesty Lemon Poppy Seed Cake
Delight your taste buds with the heavenly fusion of zesty lemons and crunchy poppy seeds in this delectable cake. Created by the talented Elizabeth Rodriguez, this recipe is a culinary masterpiece that promises to elevate your dessert experience.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 2 tablespoons poppy seeds
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by lemon zest and juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Fold in poppy seeds.
- Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick comes out clean.
- Allow the cake to cool before serving.
Preparation Time: 20 minutes
Yields: 1 delicious cake
Experience the perfect blend of citrusy freshness and nutty poppy seeds in every bite of this Zesty Lemon Poppy Seed Cake. It’s a treat for your senses and a delightful addition to any occasion.
Nutrition Information: Each slice provides approximately 220 calories.
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