Pioneer Woman Lemon-Poppy Seed Cake

Pioneer Woman Lemon-Poppy Seed Cake Recipe made of fresh lemon juice, poppy seeds, butter, sugar and flour. It serves 10 and takes about 1 hour to prepare.

Try More Lemon Desserts Recipes:

• Pioneer Woman Lemon Bars
• Pioneer Woman Lemon Meltaways
• Pioneer Woman Lemon–Poppy Seed Scones
  

💛 Why You’ll Love This Pioneer Woman Lemon-Poppy Seed Cake Recipe:

• Moist and Fluffy Texture: Made with butter, eggs, and buttermilk for a rich and tender crumb.
• Bright Lemon Flavor: Fresh lemon juice and zest add a refreshing citrusy taste.
• Perfectly Sweet with a Hint of Crunch: Poppy seeds give a mild nutty crunch that balances the sweetness.
• Simple Ingredients, Big Flavor: Uses pantry staples to create a bakery-quality cake.
• Great for Any Occasion: Ideal for breakfast, brunch, or dessert with tea or coffee.

❓ What Is Pioneer Woman Lemon-Poppy Seed Cake Recipe?

Pioneer Woman Lemon-Poppy Seed Cake is a classic lemon-infused cake made with butter, sugar, eggs, and flour, combined with fresh lemon zest and juice for a bold citrus flavor. The addition of poppy seeds gives it a unique crunch, and a lemon glaze on top enhances the sweetness.

🍋 Ingredients

• 2 ½ cups all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest

🥮 Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan or bundt pan.
2. In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon zest, lemon juice, vanilla extract, and buttermilk until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Pour the batter into the prepared pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake and let it set for a few minutes before serving.

💭 Recipe Tips:

• Use Fresh Lemons: Fresh lemon juice and zest give the best flavor. Avoid bottled lemon juice.
• Don’t Overmix the Batter: Overmixing can make the cake dense instead of light and fluffy.
• Check for Doneness: Insert a toothpick in the center; if it comes out clean, the cake is done.
• Let It Cool Before Glazing: Glaze the cake only after it has cooled completely for the best results.
• Store Properly for Freshness: Keep the cake covered to maintain its moisture.

🍦 What To Serve With Lemon-Poppy Seed Cake?

Lemon-Poppy Seed Cake pairs well with tea, coffee, fresh fruit, or vanilla ice cream. For extra indulgence serve with Lemon Curd or a Lemon Frosting.

🎚 How To Store Leftovers Lemon-Poppy Seed Cake?

• Room Temperature: Store in an airtight container leftovers lemon-poppy seed cake for up to 3 days.
• Refrigeration: Keep in a sealed container leftovers lemon-poppy seed cake in the fridge for up to 5 days.

🥵 How To Reheat Leftover Lemon-Poppy Seed Cake?

• In The Oven: Preheat oven to 300°F (150°C) and warm leftovers lemon-poppy seed cake for up 5-7 minutes.
• In The Microwave : Heat leftovers lemon-poppy seed cake for up 15-20 seconds for a quick warm-up.

FAQ’S

Try More Lemon Desserts Recipes:

• Keto Lemon Meringue Pie
• Lemon Blueberry Meringue Pie
• Vegan Lemon Meringue Pie​

Nutrition Facts

Serving Size: 1 Serving

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 210mg
• Sugar: 25g
• Vitamin C: 6mg
• Calcium: 40mg
• Iron: 1.5mg