Moist Lemon Poppy Seed Cake
Created by KittenCal on December 7, 2014
- Servings: 12-14
- Prep Time: 15m
- Cook Time: 30-35m
- Recipe #16267
Ingredients
- 3/4 cup shortening (Crisco butter flavor shortening)
- 4 ounces cream cheese (room temperature)
- 1 cup granulated sugar (white)
- 2 teaspoons lemon extract (optional)
- 1 lemon, zested (optional)
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/3 cup poppy seeds
- Vanilla glaze or confectioners' sugar
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Set oven rack to second lowest position.
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Step 3: Grease a 13x9-inch baking pan.
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Step 4: In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
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Step 5: Add in eggs; beat well until combined (about 2 minutes).
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Step 6: In another small bowl, stir together flour, baking soda and salt.
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Step 7: Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
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Step 8: Add/mix in poppy seeds until combined.
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Step 9: Spread batter into prepared pan.
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Step 10: Bake for 30-35 minutes, or until cake tests done with a toothpick.
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Step 11: Cool the drizzle with glaze or dust with confectioners' sugar.
Nutritional Facts
- Serving Size: 1 (111.4 g)
- Calories 334.2
- Total Fat - 19 g
- Saturated Fat - 5.1 g
- Cholesterol - 47.4 mg
- Sodium - 369 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 1.4 g
- Sugars - 18.6 g
- Protein - 5.1 g
- Calcium - 46.9 mg
- Iron - 0.6 mg
- Vitamin C - 9.4 mg
- Thiamin - 0 mg