Lemon Poppy Seed Cake - Vegetarian
The Lemon Poppy Seed Cake brings together the refreshing zest of lemons and the delightful crunch of poppy seeds for a perfect sweet treat. The light and fluffy texture, combined with the tangy lemon glaze, makes this cake an irresistible choice for any dessert lover. Each bite promises a burst of citrus flavor, complemented by the subtle nuttiness of poppy seeds, creating a harmonious and delectable balance.
Ingrédients
- 1 and and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Lemon Glaze Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, lemon juice, lemon zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake before serving.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 52gProtéines: 4gFat: 15gSucre: 36g
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