Total Time
50mins
Prep 15 mins
Cook 35 mins

This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! 1 cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in about 2-4 tbsps more more of sugar. I have added in 2 teaspoons of pure lemon extract with 1 tbsp grated lemon rind, it is not necessary, but really gives a nice flavor to the cake. I think you will really enjoy this cake! Make sure that ALL ingredients are room temperature!

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Set oven rack to second lowest position.
  3. Grease a 13x9-inch baking pan.
  4. In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
  5. Add in eggs; beat well until combined (about 2 minutes).
  6. In another small bowl, stir together flour, baking soda and salt.
  7. Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
  8. Add/mix in poppy seeds until combined.
  9. Spread batter into prepared pan.
  10. Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
  11. Cool completely, then frost if desired.

Reviews

(1)
Most Helpful

I love lemon, poppy seed cake, and this is the best one I've ever made. Great texture and very moist.Try this, you won't be disappointed.

HawaiianChef December 07, 2014

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