Lemon Poppy Seed Cake
This lemon poppy seed cake is made from scratch. It's a deliciously moist cake with a bright lemony flavor! Dust with powdered sugar before serving.
white sugar
2 ¼
cups
unsalted butter, softened
1
cup
eggs
4
large
poppy seeds
½
cup
finely grated lemon zest
¼
cup
vanilla extract
1
teaspoon
all-purpose flour
2 ¾
cups
salt
½
teaspoon
baking soda
½
teaspoon
baking powder
½
teaspoon
buttermilk
1
cup
 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt) generously.
  Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  Spoon batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.
