Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

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Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 20 mins
prep:
15 mins
Servings:
10
Yield:
1 fluted tube cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.

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  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.

  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.

  • Spoon batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Cook's Note:

You can also make this in two 9x5-inch loaf pans or 9-inch cake pans. If you use loaf pans, bake for 50 to 55 minutes.

Nutrition Facts

539 calories; protein 8.3g; carbohydrates 74.7g; fat 24g; cholesterol 124.2mg; sodium 262.1mg. Full Nutrition
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