Imagine a dessert that transforms your ordinary afternoon into an extraordinary culinary adventure - the Lemon Poppyseed Buttermilk Pound Cake is exactly that magical creation! This isn't just another cake; it's a tantalizing journey of bright citrus notes, subtle crunch from poppy seeds, and a luxuriously moist texture that will make your taste buds dance with pure delight. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and impress everyone from family gatherings to sophisticated dinner parties.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 cup buttermilk
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium-high speed until light and fluffy, approximately 4-5 minutes. The mixture should become pale and increase in volume.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the fresh lemon juice, lemon zest, and vanilla extract until evenly combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture, mixing on low speed just until incorporated. Do not overmix.
- Gently fold in the poppy seeds using a spatula, distributing them evenly throughout the batter.
- Transfer the batter to the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for additional flavor and presentation.
Tips
- Room Temperature Matters: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix ingredients just until combined to prevent a tough, dense cake. Overmixing can develop excess gluten.
- Pan Preparation is Key: Generously grease and flour your pan to ensure easy cake release and a beautiful presentation.
- Check Doneness Carefully: Use the wooden skewer test, looking for moist crumbs rather than a completely clean skewer.
- Cooling Technique: Let the cake rest in the pan for 15 minutes before inverting to help maintain its structure.
- Optional Flavor Boosters: Enhance with a lemon glaze or dust with powdered sugar for extra visual and taste appeal.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 125mg
