Ingredients:
1 and 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 cup buttermilk
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting:
In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Once the cake has cooled completely, spread the frosting over the top and sides of the cake.
Slice and serve.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 8 servings
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