Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, American Classics, Baked Goods, Breakfast, Brunch, Cakes, Comfort Food, Easter, Fall, Kid Friendly, Make Ahead, Party Foods, Picnics, Snacks, Spring, Tiny Bites, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Afternoon Tea, American Classics, Baked Goods, Baking Powder, Baking Soda, Breakfast, Brunch, Bundt Pan, Butter, Cakes, Comfort Food, Easter, Eggs, Fall, Flour, Kid Friendly, Lemon, Lemon Extract, Lemon Poppy Seed Cake, Make Ahead, Muffins, Party Foods, Picnics, Poppy Seeds, Snacks, Softened Butter, Sour Cream, Spring, Sugar, Tiny Bites, Unbleached Flour, Vanilla, Vanilla Extract, Vegetarian, Victoria Hart Glavin, Victoria's Lemon Poppy Seed Cake, Week Nights, Weekend Fun, Winter Warmth
Lemon Poppy Seed Cake
This cake is so light and not too sweet that it can be eaten for breakfast. You could also turn this recipe into muffins.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup Sour Cream
3 Eggs
4 Teaspoons Lemon Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons Poppy Seeds
Preheat your oven to 350º F. In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes. Stir in the poppy seeds. Grease and flour a Bundt pan. Pour into the prepared Bundt pan and place into the oven for 45 minutes. Remove from the oven and cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Transfer to a cake plate. Serves 12
