Recipe courtesy of Gourmet Magazine

Lemon Poppyseed Cake

Save Recipe
  • Level: Easy
  • Yield: Serves 8
Share This Recipe


1 1/4 cup all purpose flour

2/3 cup sugar

1/2 cup cornstarch

1 tablespoon poppyseeds

2 1/4 teaspoons baking powder

1 teaspoon salt

2 tablespoons butter

1 cup skim milk

2 teaspoons freshly grated lemon zest

1 1/2 teaspoons vanilla

1 large egg


  1. Preheat oven to 350 degrees F and grease and flour an 8 by 12 inch cake pan, knocking out excess flour.
  2. In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup, lightly beat together milk, zest, vanilla and egg.
  3. Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake for 35 minutes or until tester comes out clean. Remove cake from pan and cool on rack.

Lemon Poppyseed Cake

Lemon Poppyseed Pound Cake