Now Reading
Buttermilk Lemon Poppyseed Cake

Buttermilk Lemon Poppyseed Cake

Avatar

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.

See Also

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.

Buttermilk Lemon Poppyseed Cake

Heather Kinnaird
An easy, everyday Buttermilk Lemon Poppyseed Cake that is not too sweet and is perfect for spring brunch or dessert.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Cake

Ingredients
  

  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 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

Instructions
 

  • 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 1/2 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

Notes

because my kids are addicted to pancakes, i always have buttermilk in the fridge. if you do not, there are a few easy substitutions – you can add 1 Tbsp of vinegar or lemon juice to 1 cup of milk,stir and then let it sit for 5 minutes before using. you could also use 1/4 cup of milk stirred into 3/4 cup plain yogurt.

 

View Comments (2)

Leave a Reply

Your email address will not be published.

Recipe Rating




© 2020 HONEST COOKING MAGAZINE. ALL RIGHTS RESERVED.
Scroll To Top
0
    Your Cart
    Your cart is emptyReturn to Shop