Imagine a slice of heaven that dances between tangy and sweet, with a delicate crumb that melts in your mouth and a subtle crunch of poppy seeds. This Simple Lemon Almond Poppyseed Cake isn't just a dessert—it's a culinary experience that will transform your baking game forever! Perfect for weekend brunches, afternoon tea, or when you simply need a mood-lifting treat, this cake promises to be your new go-to recipe that will have everyone asking, "What's your secret?"
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are also lightly buttered to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Whisk to combine and ensure even distribution of ingredients.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gently fold in the lemon zest, lemon juice, and milk into the wet mixture until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully to create a smooth batter. Be careful not to overmix, which can lead to a tough cake.
- Fold in the poppy seeds, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix just until ingredients are combined to keep the cake tender and prevent a tough, dense result.
- Zest Carefully: Use a microplane or fine grater for lemon zest to get fragrant oils without the bitter white pith.
- Check Oven Accuracy: Use an oven thermometer to ensure precise temperature, as variations can affect baking time and cake quality.
- Cool Completely: Allow the cake to cool entirely before adding any glaze or powdered sugar to prevent melting and maintain presentation.
- Storage Hack: To keep the cake moist, store in an airtight container with a slice of bread, which helps retain moisture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
