Ina Garten Lemon Poppyseed Cake

Ina Garten Lemon Poppyseed Cake recipe is made with buttermilk, poppy seeds, unsalted butter, eggs, and lemon zest it takes 3 hours and 30 minutes to make and serves 12 people.

Try More Ina Garten Recipes:

• Ina Garten Almond Cake
• Ina Garten Peach Almond Torte
• Ina Garten Chocolate Orange Cake

🤎 Why You’ll Love This Lemon Poppyseed Cake Recipe:

• Delightful Citrus Flavor: This cake bursts with the refreshing taste of freshly squeezed lemon juice and grated lemon zest, providing a zesty and vibrant flavor profile.
• Tender and Moist Texture: Thanks to the combination of buttermilk and unsalted butter, this cake boasts a soft, moist crumb that melts in your mouth with every bite.
• Crunchy Poppy Seeds: The addition of poppy seeds not only adds a pleasing crunch but also enhances the visual appeal of the cake, making each slice inviting and satisfying.
• Easy to Prepare: With simple instructions and readily available ingredients, even novice bakers can effortlessly whip up this delectable treat to impress friends and family.

❓ What Is Ina Garten Lemon Poppyseed Cake Recipe?

Ina Garten’s Lemon Poppyseed Cake is a moist dessert made with buttermilk, poppy seeds, and fresh lemon zest. It boasts a tender texture and a delightful citrus taste the inclusion of lemon zest and poppy seeds in the batter, creating a unique flavor profile.

🍋 Ina Garten Lemon Poppyseed Cake Ingredients

• 1 cup buttermilk, shaken
• 1/3 cup poppy seeds (1.75 ounces)
• Nonstick baking spray with flour, such as Baker’s Joy
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
• 2 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup freshly squeezed lemon juice, divided

For the glaze:

• 1 cup sifted confectioners’ sugar
• 1 1/2 tablespoons freshly squeezed lemon juice

🥮 How To Make Ina Garten Lemon Poppyseed Cake

1. Pour buttermilk into a measuring cup and stir in poppy seeds. Leave it at room temperature for at least 2 hours.
2. Preheat your oven to 350°F. Spray a Bundt pan with baking spray and set it aside.
3. In a mixing bowl with an electric mixer, beat butter and 2 cups of sugar until light and fluffy.
4. Add eggs one by one, then add vanilla and lemon zest, scraping down the bowl as needed.
5. In another bowl, sift together flour, cornstarch, salt, baking powder, and baking soda.
6. Mix 1/4 cup of lemon juice with the buttermilk mixture.
7. Alternately add the flour mixture and buttermilk mixture to the butter mixture in thirds, starting and ending with the flour.
8. Spoon the batter into the prepared pan and bake for 40 to 50 minutes, until a cake tester comes out clean.
9. While the cake bakes, combine the remaining sugar and lemon juice in a saucepan and cook until the sugar dissolves.
10. When the cake is done, let it cool in the pan for 10 minutes, then transfer it to a rack over a plate. Spoon the warm lemon syrup over the cake and let it cool for at least 30 minutes.
11. For the glaze, whisk confectioners’ sugar and lemon juice until smooth and pourable. Drizzle it over the cake.

💭 Recipe Tips:

• Use fresh lemon zest for optimal flavor, avoiding bottled lemon juice for a brighter taste.
• Ensure your buttermilk is at room temperature to prevent curdling when mixed with other ingredients.
• Incorporate poppy seeds evenly into the batter for consistent distribution throughout the cake.
• Don’t overmix the batter to avoid a tough texture; gently fold ingredients until just combined.
• Test for doneness with a toothpick inserted into the center; it should come out clean for perfectly baked cake.

🥃 What To Serve With Lemon Poppyseed Cake?

Serve lemon poppyseed cake with Cream Cheese Frosting, Whipped Cream, or Pomegranate Cosmo or Autumn Sangria pairs nicely, and a cup of tea or coffee complements the cake’s flavors.

🎚 How To Store Leftovers Lemon Poppyseed Cake?

• Refrigerator: To store leftovers lemon poppyseed cake wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days.
• Freezer: For longer storage freeze leftovers lemon poppyseed cake by wrapping it in multiple layers, then place it in an airtight container or freezer bag it can be frozen for up to three months.

🥵 How To Reheat Leftovers Lemon Poppyseed Cake?

• In The Microwave: Place leftovers lemon poppyseed cake on a microwave-safe plate and heat for 10-15 seconds.
• In The Oven: Wrap leftovers lemon poppyseed cake slices in foil and reheat in a preheated oven at 350°F for 5-10 minutes.
• In The Steamer: Steam the wrapped leftovers lemon poppyseed cake slices for 5-7 minutes until warmed through.

FAQ’S

Try More Ina Garten Recipes:

• Ina Garten Date Nut Bread
• Ina Garten Date Cake
• Ina Garten Orange Pound Cake 

Ina Garten Lemon Poppyseed Cake Nutrition Fact

Amount Per Serving

• Calories: 512
• Total Fat: 19 g
• Saturated Fat: 11 g
• Carbohydrates: 79 g
• Dietary Fiber: 2 g
• Sugar: 52 g
• Protein: 7 g
• Cholesterol: 111 mg
• Sodium: 286 mg