I took this lemon poppy seed cake to a bridal shower this week and the plate came home empty.  I must tell you that my family was a little disappointed, but I must also admit that I attended the shower and that I took two pieces.

However, I did bring one piece of the lemon poppy seed cake home for my grandson.  I just couldn’t let him down and he is young and I knew that he would burn up the calories. He even gave his aunt his very last bite. Now wasn’t that so nice of him to share!?!  Ha ha.

Little did I know that he would have me burn off my calories too.  Yes we hopped on the bikes and all was well until on the way home; you guessed it, he got a flat tire.

What Ingredients Do I Need For Lemon Poppy Seed Cake?

Here’s a list of ingredients you’ll need to make this Cake (scroll down for the full recipe):

Cake:

• All purpose flour
• Baking powder
• Baking soda
• Salt
• Butter
• Vegetable oil
• Sugar
• Vanilla extract
• Almond extract
• Eggs
• Milk
• Lemon juice
• Poppy seeds

Frosting:

• Butter
• Cream cheese
• Powdered sugar
• Lemon extract

How Do I Make Lemon Poppy Seed Cake?

Here’s the simple steps you’ll follow to make this Cake (scroll down for the full recipe):

Cake:

• In a large bowl, combine the flour, baking powder, baking soda, and the salt.
• In a mixing bowl, place the butter, oil, sugar, vanilla extract, and almond extract. Beat until nice and fluffy; about 2 minutes.
• Add the eggs 1 at a time. Scrape the sides of the bowl so that everything is fully incorporated.
• Next alternate the milk, lemon juice, poppy seeds, and the dry ingredients.
• Mix just to combine.
• Prepare 1 Bundt pan, by greasing or spraying with non stick cooking spray and flouring it.
• Place the batter into the Bundt cake pan.
• Bake in a preheated oven for 50 – 60 minutes.
• Remove from the oven and allow the cake to cool for about 5 – 7 minutes and then turn it out onto a cooling rack.

Frosting:

• In a medium bowl, mix the butter and the cream cheese.
• Add powdered sugar and mix until combined.
• Mix in 1/4 teaspoon lemon extract.

I don’t know about where you live, but here you have to stay on the path or you will get these awful thorns in your tires; we call them goat thorns.  I think that it is because they are like the shape of a goat; they have two sides like horns coming out and then one coming down like their beard.

Whatever the reason, they are not our friends and so we try to stay on the path and away from them, otherwise you will be just like us and get to walk your bike home. That’s okay, it was still nice to get out in the beautiful 74 degree weather that we are having.

The birds were singing and the ducks were having a great time playing in the water. I think that sometimes animals have it figured out; play, sleep and eat, and then play, sleep and eat some more. Let’s all try a little bit more of that this week. Good luck. Just make sure this yummy lemon poppy seed cake is on your list.

More Decadent Cakes For You:

Too Much Chocolate Cake

Skor Candy Bar Cake

Snickers Poke Cake

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Yield: 16 people

Lemon Poppy Seed Cake

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Lemon poppy seed cake is so moist and delicious. Just wait for the compliments when taking this cake to anyone or any event. People will ask for the recipe.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

Cake:

• 2 1/2 cup all purpose flour
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter @ room temperature
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 4 eggs
• 3/4 cup milk
• 1/2 cup fresh lemon juice
• 2 Tablespoons poppy seeds

Frosting:

• 1/2 cup butter, softened
• 6 ounces cream cheese, softened
• 4 - 5 cup powdered sugar
• 1/4 teaspoon lemon extract

Instructions

Cake:

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, baking powder, baking soda, and the salt.
3. In a mixing bowl, place the butter, oil, sugar, vanilla extract, and almond extract. Beat until nice and fluffy; about 2 minutes.
4. Add the eggs 1 at a time. Scrape the sides of the bowl so that everything is fully incorporated.
5. Next alternate the milk, lemon juice, poppy seeds, and the dry ingredients.
6. Mix just to combine.
7. Prepare 1 Bundt pan, by greasing or spraying with non stick cooking spray and flouring it.
8. Place the batter into the Bundt cake pan, be careful not to get the batter on the sides of the pan.
9. Bake in a preheated oven for 50 - 60 minutes or until a wooden pick or cake tester comes out clean when tested.
10. Remove from the oven and allow the cake to cool for about 5 - 7 minutes and then turn it out onto a cooling rack.

Frosting:

1. In a medium bowl, mix the butter and the cream cheese.
2. Add powdered sugar and mix until combined.
3. Mix in 1/4 teaspoon lemon extract.
4. If the frosting is too thick go ahead and add a cap full of milk or 2 depending on the consistency that you desire.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 729Total Fat 19gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 9gCholesterol 71mgSodium 232mgCarbohydrates 139gFiber 1gSugar 124gProtein 4g