Lemon Poppy Seed Cake
Developed by Molly Yeh, this cake boasts a nostalgic lemon poppy seed flavor with an organic decor, free from food dyes.
Real Simple
Ingredients:
2 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup buttermilk
1 teaspoon vanilla extract
Method:
Preheat oven to 350°F (175°C).
Whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Cream butter and sugar until fluffy.
Add eggs one at a time, mixing well after each.
Mix in lemon zest and juice.
Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
Stir in vanilla extract.
Pour batter into prepared pans.
Bake for 25-30 minutes or until a toothpick