Imagine a dessert that transforms your ordinary afternoon into an extraordinary culinary experience - the Lemon Poppy Seed Tea Cake is exactly that magical creation! This tantalizing treat marries the bright, citrusy punch of fresh lemon with the subtle, nutty crunch of poppy seeds, creating a symphony of flavors that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver a moist, tender cake that's perfect for impressing guests or treating yourself to a moment of pure, delectable bliss.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easier removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Beat in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Add the lemon zest to the mixture and mix until well combined. The zest will add a bright, citrusy flavor to the cake.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with a third of the flour mixture, followed by half of the milk, then another third of the flour, the remaining milk, and finally the last third of the flour. Mix until just combined; do not overmix.
- Gently fold in the poppy seeds using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once cooled, slice the Lemon Poppy Seed Tea Cake and serve. It pairs wonderfully with tea or coffee.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and a more consistent batter.
- Zest Like a Pro: When grating lemon zest, only scrape the bright yellow part of the peel. The white pith underneath can add bitterness to your cake.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Let the cake cool completely before slicing to prevent crumbling and allow flavors to settle.
- Storage Tip: Store your tea cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 39g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
