I am thinking of making this in muffin tins next time, to create the ultimate grab-and-go breakfast item!
Sometimes the mornings are such a hassle in our house that I barely have time to feed my kids. And I hate rushing them out the door without a breakfast! They love this cake so I bet they’d be really happy to take a muffin with them, before they storm out. And I wouldn’t mind one during my lunch hour, either! If you have tried this recipe already, we would love to hear about it in the comments below!
Ingredients
2 cups Gold Medal all-purpose flour (sifted – if you don’t want to sift the flour, use a little less)
1/4 tsp salt
1 tsp baking powder
3 tbsp poppy seeds
1 stick Kerrygold butter, room temperature
1 cup + 1 tbsp Domino sugar
1/2 cup Borden buttermilk
approximately 2 Tbsp lemon zest (from 2 lemons)
4 Eggland’s eggs
1/4 cup vegetable oil
2 tbsp freshly squeezed lemon juice
1 tsp vanilla
Instructions:
Preheat your oven to 375F. Grease (or spray with cooking spray) and flour a loaf pan, 12×4-inch.
In a large mixing bowl, add the all-purpose flour, poppy seeds, baking powder and salt. Stir to combine.
In the bowl of a stand mixer, cream together the sugar, butter, lemon zest and buttermilk (until creamy and light in color). Beat in the eggs, one at a time. Add vanilla, vegetable oil and freshly squeezed lemon juice. Beat well to combine.
With the stand mixer on low speed, add in the flour mixture, a little at a time. Don’t over mix – just until fully combined. Pour the batter into the prepared pan.
Bake for 65 minutes or until a toothpick inserted in the middle of the cake, comes out clean.
Let cool in the pan for a few minutes before unmolding.
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Quick tip: Lining the greased pan with a parchment paper instead of flouring it, will help you remove the cake from the pan when done.
