Description
A moist and tender cake combining zesty lemon flavor with a subtle crunch from poppy seeds, swirled with creamy lemon curd for a bright and flavorful treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp poppy seeds
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup lemon curd
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, salt, and poppy seeds.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, then mix in vanilla extract and lemon zest.
- Gradually add the dry ingredients, alternating with milk, until smooth.
- Pour half the batter into the prepared pan.
- Add dollops of lemon curd over the batter.
- Top with remaining batter and gently swirl with a knife to create a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
Notes
- Optional: Drizzle a glaze made from powdered sugar and lemon juice on top for extra sweetness.
- Add fresh berries or chopped nuts for extra texture.
- For a richer version, swirl in a bit of cream cheese along with the lemon curd.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
- Reheat slices in the microwave for 10-15 seconds for fresh-baked softness.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
