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Lemon Poppy Seed Cake
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 tablespoon of poppy seeds
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 3 large eggs
- 1/2 cup of sour cream
- 1/4 cup of fresh lemon juice
- 1 tablespoon of lemon zest
- 1/2 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together 2 cups of flour, 1 tablespoon of poppy seeds, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a large bowl, cream together 1 1/2 cups of sugar and 1/2 cup of softened butter until light and fluffy.
- Beat in 3 eggs, one at a time, then stir in 1/2 cup of sour cream, 1/4 cup of lemon juice, 1 tablespoon of lemon zest, and 1/2 teaspoon of vanilla extract.
- Gradually mix in the dry ingredients until just blended. Pour the batter into the prepared loaf pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Lemon Poppy Seed Cake is a delightful dessert with a rich history. This classic cake has been enjoyed for generations, with its origins dating back to Europe. The combination of zesty lemon and crunchy poppy seeds creates a unique and irresistible flavor. Renowned chefs and bakeries around the world have put their own spin on this beloved treat, making it a staple in many households. The best version of this cake can be found in quaint European bakeries, where the use of fresh, high-quality ingredients is paramount. The key to a perfect Lemon Poppy Seed Cake lies in achieving the ideal balance of citrusy tang and nutty poppy seed crunch. Whether enjoyed with a cup of tea or as a dessert, this cake is a timeless favorite.
55 min
12
280 calories
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