An easy, everyday Buttermilk Lemon Poppyseed Cake that is not too sweet and is perfect for spring brunch or dessert.
While I am not a fan of an overly sweet and covered in frosting layer cake, I am a big fan of the everyday cake. A cake that is just as appropriate on the breakfast table as it is on a dessert table. A cake that makes snack time after school seem more special.
My great grandmother’s sour cream coffee cake was the first everyday cake I attempted. It’s probably the one recipe my kids request most, and one I make for nearly every brunch get-together.
This may not be my grandmother’s recipe, but this lemon poppy seed buttermilk cake is no less special or delicious. Our warm and sunny spring weather, even if it did happen a bit early in the year, has suddenly taken a turn for the worse. it is gray, and cold, and windy.
This lemon poppy seed buttermilk cake was a quick way to brighten up my mood a bit, and like most everyday cakes is unbelievably easy to make. Perfect for those last minute I just need to bake a cake moods.
- 1½ cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp poppy seeds
- 1 stick (8 Tbsp) butter, softened at room temperature
- 1 cup of sugar
- 1 egg
- 2 tsp vanilla
- 1 cup of buttermilk
- juice from 1 lemon
- spray a 9 inch round cake pan with non-stick cooking spray, and line the bottom with parchment
- preheat the oven to 350 degrees
- whisk together the flour, baking powder, baking soda, salt, and poppy seeds
- in the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar until fluffy, then add the egg and vanilla
- on low speed, add ½ 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
- pour batter into the prepared pan and bake at 350 until a pick inserted in the center comes out clean -30 minutes
- cool in pan 20 minutes, then carefully remove from the pan and cool on rack