2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1/2 lb. butter, softened
2 cups sugar
1 cup buttermilk
3/4 tbsp. vanilla extract
2 tbsp. lemon zest
1/4 cup poppy seeds
• Combine and sift first 4 ingredients.
• In mixer with paddle attachment, place butter and sugar, mix until smooth. Slowly add each egg and mix until incorporated.
• Into mixture, alternate between adding flour mix and buttermilk, mix until smooth. Add vanilla, lemon zest, and poppy seed and continue to mix.
• Take a cake pan and spray with coating. Pour mixture into the pan so it is about 1.5 inches high. Bake at 325ºF for 15 minutes, or until cake bounces back to touch.
Bakers, indulge your guests’ senses with this Lemon Poppy Seed Cake recipe from Chef Jennifer Jasinski. At Bistro Vendome in Denver, she’s known for putting her signature on classic French bistro fare. This little cake’s poppy seeds add a surpising little crunch and the topping is ultra-light. A perfect spa dessert.