When I think of lemon poppy seed cake, I’m instantly transported back to my grandmother’s kitchen. She would often bake this delightful cake during summer, and the bright, zesty flavor always brought a smile to everyone’s face. This recipe for the easiest lemon poppy seed cake is a nod to those cherished memories, but with a simplified process that fits into our busy lives.
One of the things I love about this recipe is how adaptable it is. For instance, if you’re looking to cut down on sugar, feel free to use a sugar-free substitute – it works just as well. The blend of lemon juice and poppy seeds creates a refreshing and slightly crunchy texture, while the cream cheese frosting adds a creamy richness that complements the cake perfectly.
When my friends come over for a weekend brunch, this cake often makes an appearance. It’s quick to prepare and always a hit, disappearing in no time. If you’re feeling adventurous, try adding a hint of almond extract for a subtle twist, or even some fresh berries for an added burst of flavor.
Whether you’re new to baking or a seasoned pro, this lemon poppy seed cake is a must-try. It’s incredibly easy to make, requiring just a few simple steps and ingredients you likely already have in your pantry. The result is a moist, flavorful cake that’s perfect for any occasion, from casual get-togethers to special celebrations.
So, preheat your oven and get ready to enjoy a slice of sunshine with this delightful cake. Happy baking!
Making Lemon Poppy Seed Cake
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Ingredients
- 3/4 cup water
- 1 teaspoon white or apple cider vinegar
- 1 cup sugar (white or sugar-free substitutes)
- 1-2 drops yellow food coloring
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 5 tablespoons vegetable, canola, or any neutral-flavored oil
- 1/4 cup lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 cup cream cheese frosting
- 1/4 cup poppy seeds
Directions
- Preheat the oven to 350°F. Grease an 8-inch cake pan with cooking spray and set aside.
- In a large mixing bowl, combine flour, salt, sugar, baking soda, and poppy seeds. Stir well.
- Add the vinegar, vanilla extract, oil, lemon juice, and water to the dry ingredients. Blend thoroughly.
- Mix in the yellow food coloring until the batter has an even color.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely.
- Once cooled, spread the cream cheese frosting over the cake.
FAQs:
Can I use a different type of flour instead of all-purpose flour?
Yes, you can substitute all-purpose flour with gluten-free flour or whole wheat flour. However, this may slightly alter the texture and taste of the cake.
Is there an alternative to using poppy seeds in this recipe?
If you don’t have poppy seeds or prefer not to use them, you can replace them with chia seeds or leave them out altogether. The cake will still be delicious but without the characteristic crunch of poppy seeds.
What can I use instead of lemon juice?
If you don’t have lemon juice, you can substitute it with lime juice or a mixture of half vinegar and half water to achieve a similar acidity level. This will still provide a tangy flavor to the cake.
How can I make this cake vegan?
This recipe is already vegan as it uses oil instead of butter and omits eggs. Ensure the cream cheese frosting is also vegan by using a dairy-free cream cheese substitute.
Can I prepare this cake without food coloring?
Absolutely! The food coloring is optional and only affects the appearance, not the taste. The cake will still have a delightful lemon flavor without the yellow color.
How should I store the leftover cake?
To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Lemon Poppy Seed Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sugar white or sugar-free substitutes
- 5 tablespoons oil vegetable, canola, or any neutral-flavored oil
- 1 teaspoon vinegar white or apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 cup lemon juice
- 3/4 cup water
- 1-2 drops yellow food coloring
- 1/4 cup poppy seeds
- 1/2 cup cream cheese frosting
Instructions
- Preheat your oven to 350°F. Lightly grease an 8-inch cake pan with cooking spray and set it aside.
- In a large bowl, combine flour, salt, sugar, baking soda, and poppy seeds, stirring well. Incorporate the vinegar, vanilla extract, oil, lemon juice, and water, blending thoroughly. Mix in the yellow food coloring until the batter is uniform in color.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Take the cake out of the oven and let it cool completely before applying the cream cheese frosting.
