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Lemon Buttermilk Poppy Seed Cake
When springtime flowers come into bloom and you're planning a meal out of doors, don't forget this delicate, moist poppy seed cake. I created this recipe in much the same mold as the Charleston Poppy Seed Cake, except this one isn't boozy. Buttermilk lends a down-home air to this pretty cake that is as suitable for breakfast as it is for dessert.
Serves: 16
Preparation time: 15 minutes
Baking time: 45 to 50 minutes
- Vegetable oil spray for misting the pan
- Flour for dusting the pan
- 1 package (18.25 ounces) plain white cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 1/3 cup poppy seeds
- 1 cup low-fat vanilla or lemon yogurt
- 1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
- 1/2 cup buttermilk
- 4 large eggs
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
- Place the cake mix, pudding mix, poppy seeds, yogurt, oil, buttermilk, eggs, lemon juice, and lemon zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended and the poppy seeds should be evenly distributed. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that the cake is right side up. Allow the cake to cool completely, 30 minutes more.
- Place the cake on a serving platter and serve.
* Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
RX - The Cake Doctor says...
Both fresh lemon juice and lemon zest work wonders in transforming an ordinary white cake mix into this exceptional, lemony cake. Buttermilk adds flavor as well, plus a moist texture.
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