Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 3/4 cup sour cream (or Greek yogurt as a substitute)
- 1 teaspoon vanilla extract
These ingredients are pantry staples that come together to create a cake that feels both special and familiar. If you’re in a pinch, Greek yogurt can easily substitute for sour cream, offering a slightly tangier flavor that pairs beautifully with the lemon.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3 minutes. This step is essential for a tender cake, so don’t rush it.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
- In a small bowl, combine the lemon juice and sour cream. Add this mixture alternately with the flour mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remember, every oven is different, so keep an eye on the cake as it nears the end of its baking time.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step ensures the cake maintains its structure and doesn’t become too moist at the bottom.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
