As the sun shines bright on this Mother’s Day, let us celebrate the sweetness of love and family with a delightful Lemon Poppy Seed Chiffon Cake. This airy and moist masterpiece is infused with the zest of fresh lemons and the subtle crunch of poppy seeds, making it a perfect treat for the special mothers in our lives.
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 cup (240ml) whole milk
- 1 teaspoon vanilla extract
- 1/4 cup (30g) poppy seeds
- Confectioners’ sugar, for dusting
Preparation Time: 20 minutes Cook Time: 35-40 minutes Additional Time: 10 minutes Total Time: 65-70 minutes
Nutrition Facts (per serving):
- Calories: 220
- Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 15g
- Protein: 4g
Instructions:
- Preheat the oven to 350°F (180°C). Grease and flour a 10-inch (25cm) tube pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together butter, eggs, lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Stir in the poppy seeds and milk.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Dust with confectioners’ sugar before serving.
Tips and Variations:
- For an extra burst of citrus flavor, drizzle with a lemon glaze made from powdered sugar and lemon juice.
- Substitute the poppy seeds with chopped almonds or hazelnuts for a different texture and flavor.
- Top with a dollop of whipped cream or a sprinkle of powdered sugar for a decorative touch.
