Lemon Poppyseed Cake

It’s kind of great to have friends with lemon trees. It means lemony goodness all year-round… lemon bars, lemon meringue, lemonade, and in this case, lemon poppyseed cake. I have to say that lemons are my favorite fruit to bake with. Yes, even more than strawberries! I know some of you are shocked by this, but here’s something to put your mind at ease: lemons are my favorite to bake with; strawberries are my favorite to eat. Feel better?

For those that don’t know me, I’m an avid strawberry fan. I order ice tea with a shot of strawberry Torani syrup wherever I can, I horde strawberry Skittles and Starburst, and I always go for strawberry jam on toast and in thumbprint cookies. Noms.

Anyway, lemons are probably my second favorite fruit to have in a baked good, but they are just so easy to use and find that they come in first for when I want to bake. This lemon poppyseed cake won’t disappoint you. Perfect as a breakfast bread, slathered with some good ol’ butter, this is the right way to start your morning. (Thanks AC for the lemons!)

Lemon Poppyseed Cake | Butter Sugar Flour Eggs by Gale Gand


  • 1/3 cup poppyseeds
  • 1 tbsp freshly grated lemon zest
  • 1 cup milk
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 cups (10 oz) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract


Mix the poppyseeds, lemon zest, and milk together. Set aside.

Preheat oven to 350F. Line a 6-cup load pan with parchment paper.

Whip the eggs and sugar in a mixer fitted with a whisk attachment until light and fluffy.

Sift dry ingredients together. With mixer running, drizzle the oil and extracts into the egg mixture. With mixer running, add alternating batches of dry ingredients and milk mixture into the egg mixture. Stop the mixer to scrape the bowl between additions.

Batter will be slightly thin. Pour into the pan.

Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top. Do not underbake, as this cake falls easily.

Let cool in pan for 5 minutes, then turn out onto a wire rack and let cool before serving.


Carrot Cake – Part Deux

Hey, look! A post! Yes, I am back from my unannounced hiatus. Between work, sick cat, work, snowboarding, and work, I decided to take a little time off from writing. Actually, that’s the thing about having a food blog – it’s never the writing that consumes too much time, it’s actually the pictures. Looking through my stuff, it’s probably relatively obvious that I don’t have a fancy schmancy SLR. What I don’t have in equipment is made up for in food posing and creative (read: cheap) lighting.

I think maybe if I didn’t care about taking “food porn” worthy pictures, I’d be posting a whole lot more. But hey, I have a lot of fun with the photography anyway. I’d rather not skip it if possible. Sometimes though, in a hurry to either eat what I made or out of sheer laziness, my pictures come out something like today’s. Yes, I tried to ice the cake when it wasn’t cool enough. Who cares? I call this not carrot cake with cream cheese frosting, but carrot cake with cream cheese glaze. I win.

So what’s with this blurry carrot cake? Oh, it’s nothing really – just a spiced loaf of goodness that might make a rough day a little bit better.

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