Description
An easy, everyday Buttermilk Lemon Poppyseed Cake that is not too sweet and is perfect for spring brunch or dessert.
Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake