Perfect Poppy Seed Cake
- 3/4 cup butter room temperature, plus
- 2 tablespoons butter room temperature
- 2 2/3 cups cake flour
- 1 2/3 cups sugar
- 3 eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons poppy seeds
- 3/4 cup buttermilk
Grease bottom and sides of 13- by 9-inch cake pan. Sprinkle with 2 tablespoons of the flour and shake and tilt pan to distribute. Tap out any excess.
Place butter and sugar in medium-size bowl and beat with an electric mixer on medium until well blended and smooth, 1 to 2 minutes. Scrape down sides of bowl with a rubber spatula a few times.
Add 1 egg at a time to batter, beating well after each until batter is smooth. Add lemon zest, lemon juice and vanilla and mix well.
Mix together flour, baking powder, baking soda, salt and poppy seeds in separate bowl. Add dry ingredients to butter mixture, alternating with buttermilk, in 3 batches, scraping down sides with rubber spatula after each addition. Beat until batter is smooth.
Pour batter into prepared cake pan. Use a spatula to spread batter evenly in pan. Bake at 350 degrees until toothpick inserted in center comes out clean, about 30 minutes. Let cake cool in pan 10 minutes before serving.
This recipe yields 8 to 10 servings.
Each of 10 servings: 413 calories; 385 mg sodium; 108 mg cholesterol; 19 grams fat; 58 grams carbohydrates; 5 grams protein; 0.14 gram fiber.