Lemon Poppy Seed Cake Ring
A moist, lemon-flavored cake with poppy seeds, perfect for teatime or special occasions. Its bright citrus flavor and tender crumb appeal to all ages.
Ingredients
Instructions
- In a large bowl with mixer at low speed, beat sugar, butter or margarine, lemon extract, vanilla extract, and eggs until blended.
- Increase speed to high and beat for 5 minutes or until very thick, occasionally scraping the bowl with a rubber spatula.
- Reduce speed to low.
- Add flour, milk, poppy seed, grated lemon peel, baking powder, and salt.
- Beat until well blended, scraping the bowl often.
- Grease and flour a 9-inch tube pan.
- Pour batter into the prepared pan.
- Bake at 350°F (175°C) for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack for 10 minutes.
- Remove from pan and cool completely on the rack.
- Sprinkle with confectioners' sugar before serving.
Tips & Substitutions
For an extra citrus kick, try adding more grated lemon peel or a splash of fresh lemon juice to the batter. If you don't have poppy seeds, chia seeds can be a good substitute. Ensure that your butter is truly softened for a creamier texture. If you prefer a lighter cake, swap half the sugar with applesauce for a healthier twist.
Serving Suggestions
This cake is delightful served plain or dusted with confectioners' sugar. It pairs beautifully with a cup of tea or coffee for a lovely afternoon treat. For a fun twist, serve it alongside a scoop of vanilla ice cream or whipped cream. You can also enjoy it with a side of fresh fruit for a refreshing contrast.
Storage & Reheating
Store leftover Lemon Poppy Seed Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Poppy Seed Cake Ring contains roughly 279 calories, with 7g protein, 34g carbohydrates, and 12g fat. It is an excellent source of calcium (35% of the Daily Value), dietary fiber (24% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and vitamin C. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain a lighter texture, consider using a mix of both flours or incorporating a bit of baking soda to help with leavening.
Is it necessary to use lemon extract?
While lemon extract enhances the citrus flavor, you can substitute it with fresh lemon juice or zest for a more natural taste. However, the cake may be slightly less intense in lemon flavor if you omit the extract entirely.
What can I add to make this cake more interesting?
Consider adding blueberries or raspberries to the batter for added flavor and a pop of color. You could also drizzle a lemon glaze over the cooled cake or serve it with a side of lemon curd for an extra treat. For variations, check out American recipes that incorporate fruit.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).