Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

This cake is so light and not too sweet that it can be eaten for breakfast.  You could also turn this recipe into muffins. 


1 1/2 Cups Unbleached Flour

1/4 Teaspoon Baking Powder

1/8 Teaspoon Baking Soda

1/2 Cup Softened Butter

1 Cup Sugar

1/2 Cup Sour Cream

3 Eggs

4 Teaspoons Lemon Extract

1/2 Teaspoon Vanilla Extract

3 Tablespoons Poppy Seeds

Preheat your oven to 350º F.  In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes.  Stir in the poppy seeds.  Grease and flour a Bundt pan.  Pour into the prepared Bundt pan and place into the oven for 45 minutes.  Remove from the oven and cool in the pan for 10 minutes.  Invert the cake onto a wire rack to cool completely.  Transfer to a cake plate.  Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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