Sunny Zing: Ina Garten’s Bright Lemon Poppyseed Cake Recipe

Sunshine bursts through every slice of this Ina Garten lemon poppyseed cake recipe that captures pure culinary delight.

Tangy lemons dance with delicate poppy seeds, creating a symphony of flavors that sparkle on your palate.

The zesty aroma fills your kitchen with warmth and comfort.

Rich, moist, and incredibly tender, this cake embodies elegance and simplicity.

Each bite promises a delectable journey of bright citrus notes and subtle crunch.

Bakers of all levels can master this delightful dessert with confidence.

Get ready to impress everyone with a cake that turns an ordinary moment into something extraordinary.

Quick Recipe Overview

Ingredients to Bake Ina Garten Lemon Poppyseed Cake

• Buttermilk: Adds rich moisture and tender crumb with a subtle tangy flavor, choose full-fat for best results.
• Eggs: Provide structure and richness, select fresh room-temperature eggs for smooth blending.
• Butter: Creates tender texture and deep flavor, use high-quality unsalted butter at room temperature.
• Vanilla: Enhances overall flavor complexity, opt for pure vanilla extract for authentic taste.
• Lemon Juice: Delivers bright, zesty notes and helps activate leavening agents.
• Lemon Zest: Intensifies citrus aroma and adds vibrant flavor without extra liquid.

• All-Purpose Flour: Creates cake’s foundational structure, sift to prevent lumps.
• Cornstarch: Helps achieve tender, delicate crumb by softening flour’s protein.
• Baking Powder, Baking Soda: Critical leavening agents ensuring light, airy texture.
• Salt: Balances sweetness and enhances overall flavor profile.
• Poppy Seeds: Provides subtle crunch and nutty undertone.

• Confectioners’ Sugar: Creates smooth, glossy glaze with perfect drizzling consistency.
• Granulated Sugar: Sweetens cake and creates syrup for extra moisture.

Equipment Checklist for Ina Garten Lemon Poppyseed Cake

• Bundt pan: Essential for the cake’s distinctive ring shape and even baking.
• Electric mixer: Crucial for creaming butter and sugar to a light, fluffy consistency.
• Measuring cup: Needed for accurately measuring buttermilk and liquid ingredients.
• Mixing bowls: Two are required – one for wet ingredients, another for dry ingredients.
• Sifter or fine-mesh strainer: Important for evenly combining and aerating dry ingredients.
• Cake tester or toothpick: Helps check cake doneness by testing for moist crumbs.
• Saucepan: Used for creating the warm lemon syrup.
• Whisk: Necessary for mixing glaze and ensuring smooth consistency.
• Cooling rack: Allows cake to cool evenly and prevents soggy bottom.
• Plate: Catches drips from syrup and glaze during final cake preparation.
• Zester or grater: Helps remove lemon zest for added flavor.
• Spatula: Useful for scraping down bowl sides and transferring batter.

Easy Instructions for Ina Garten Lemon Poppyseed Cake

Zesty Lemon Adventure

• Buttermilk Poppy Seed Soak

Allow buttermilk to mingle with poppy seeds at room temperature, letting flavors dance together for a couple hours.

• Oven Preparation

Warm the oven to a cozy 350°F and lovingly coat a Bundt pan with baking spray.

• Butter and Sugar Romance

Cream butter and sugar in a mixer until they transform into a fluffy, cloud-like mixture.

• Egg and Zest Fusion

Gently introduce eggs one at a time, then sprinkle in vanilla and bright lemon zest, blending until harmonious.

• Dry Ingredient Blend

Sift together flour, cornstarch, salt, baking powder, and baking soda into a delicate powder.

• Liquid Symphony

Combine lemon juice with the poppy seed buttermilk mixture, creating a tangy liquid base.

• Batter Creation

Slowly marry dry and wet ingredients into the butter mixture, folding gently to maintain the cake’s tender spirit.

• Baking Magic

Pour batter into the prepared pan and bake until a cake tester emerges clean, around 40-50 minutes.

• Lemon Syrup Shower

Craft a bright syrup by dissolving sugar in lemon juice, ready to drench the warm cake.

• Final Flourish

Cool the cake briefly, then drizzle with warm lemon syrup and finish with a glossy lemon glaze.

Flavor Tips for Ina Garten Lemon Poppyseed Cake

• Expert Tips & Twists
• Toast poppy seeds in a dry skillet for 1-2 minutes before mixing to enhance their nutty, aromatic profile and deepen the cake’s complexity.
• Swap lemon for orange zest and juice for a citrusy twist, or add almond extract for a sophisticated undertone that complements the poppy seeds beautifully.
• Brush the warm lemon syrup slowly and evenly to ensure every slice absorbs maximum moisture, creating a tender, delectable cake that stays fresh longer.
• Wrap the completely cooled cake tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for up to 3 months to enjoy later without losing its delightful texture.
• Experiment with different citrus juices in the glaze like lime or grapefruit for unexpected flavor bursts that will surprise and delight your taste buds.

Serving Ideas for Ina Garten Lemon Poppyseed Cake

• Serve Alongside Fresh Berries: Complement the cake’s tangy lemon flavor with a vibrant mix of fresh strawberries, blueberries, and raspberries for a burst of color and natural sweetness.
• Pair with Afternoon Tea: Create a delightful tea time experience by serving thin slices of the lemon poppyseed cake with a steaming cup of Earl Grey or chamomile tea, highlighting the cake’s delicate citrus notes.
• Elevate with Whipped Cream: Top each slice with a dollop of softly whipped cream and a sprinkle of lemon zest to add a luxurious, creamy texture that enhances the cake’s bright flavor profile.
• Present on Elegant Serving Platter: Display the glazed cake on a beautiful white ceramic or marble platter, garnishing with fresh mint leaves or edible flowers for a sophisticated and Instagram-worthy presentation.

Save and Store Ina Garten Lemon Poppyseed Cake Properly

• Refrigerate and Refresh: Store the lemon poppyseed cake in an airtight container at room temperature for up to 3 days, keeping its moist texture and bright flavor intact.
• Freeze for Future Delight: Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Maximize Moisture Magic: Always let the cake cool completely before covering to prevent condensation that could make the top soggy. Place a paper towel between the cake and container lid to absorb excess moisture.
• Glaze with Care: Apply the lemon glaze just before serving to maintain its silky, smooth consistency. If storing glazed cake, keep it in a single layer to prevent the glaze from becoming sticky or running.

Effortless Ina Garten Lemon Poppyseed Cake Recipe

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4.6 from 32 reviews

• Total Time: 1 hour 30 minutes
• Yield: 10 1x

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Description

Ina Garten’s lemon poppyseed cake brings zesty brightness to classic dessert traditions. Home bakers can easily craft this delightful treat with simple ingredients and straightforward techniques.

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Ingredients

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• ½ lb (2 sticks) unsalted butter
• 4 extra-large eggs
• 2 ½ cups granulated sugar
• 2 ¾ cups all-purpose flour
• 1 cup buttermilk
• ⅓ cup poppy seeds
• ⅓ cup grated lemon zest
• ¾ cup freshly squeezed lemon juice
• 1 ½ tbsps freshly squeezed lemon juice
• ¼ cup cornstarch
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp pure vanilla extract
• 1 tsp kosher salt
• 1 cup sifted confectioners’ sugar
• Nonstick baking spray with flour

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Instructions

1. Seed Infusion: Blend buttermilk and poppy seeds, letting the mixture rest at room temperature for flavor development.
2. Oven Preparation: Position rack in middle, preheat to 350°F. Generously spray a 10-inch Bundt pan with non-stick baking spray.
3. Butter Creaming: Utilize electric mixer to whip butter and granulated sugar until light, fluffy, and pale yellow, approximately 3-4 minutes.
4. Egg Integration: Add eggs individually, ensuring complete incorporation. Mix in vanilla extract and lemon zest, scraping bowl sides for uniform blending.
5. Dry Ingredient Preparation: Sift flour, cornstarch, salt, baking powder, and baking soda together to eliminate lumps and ensure even distribution.
6. Liquid Base Creation: Whisk lemon juice into buttermilk and poppy seed mixture, forming a tangy liquid foundation.
7. Batter Assembly: Fold dry ingredients and buttermilk mixture into butter mixture alternately in three batches, starting and ending with flour mixture to maintain optimal consistency.
8. Baking Process: Pour batter into prepared Bundt pan, spreading evenly. Bake 40-50 minutes until a cake tester comes out clean and dry.
9. Syrup Preparation: Combine remaining sugar and lemon juice in a saucepan, simmering until sugar dissolves completely to create a smooth syrup.
10. Cooling and Syrup Application: Cool cake in pan for 10 minutes, then invert onto a wire rack. Slowly drizzle warm lemon syrup across the surface, allowing absorption.
11. Glazing Finale: Whisk confectioners’ sugar and lemon juice to create a smooth glaze. Artfully drizzle over cooled cake for an elegant finishing touch.

Notes

• Poppy Seed Soak: Let buttermilk and poppy seeds rest for at least 2 hours to enhance flavor depth and texture complexity.
• Butter Creaming Technique: Beat butter and sugar until light and pale yellow, taking 3-4 minutes to develop a fluffy, airy base for the cake.
• Egg Incorporation Method: Add eggs one at a time, fully blending each before the next to ensure a smooth, homogeneous batter without curdling.
• Flour Folding Strategy: Alternate dry ingredients and buttermilk mixture in three batches, starting and ending with flour to maintain optimal batter consistency and prevent overmixing.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 400
• Sugar: 40 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 100 mg