This Lemon Poppy Seed Sponge Cake is a light and fluffy dessert that’s bursting with fresh lemon flavor. The addition of poppy seeds adds a subtle crunch to each bite.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 eggs
1/2 cup milk
1/4 cup fresh lemon juice
2 tbsp poppy seeds
Powdered sugar, for dusting
Directions
Preheat the Ventray Oven to 350°F. Grease a cake pan with butter or cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In Ventray Stand Mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
Add the fresh lemon juice and poppy seeds, and mix until well combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
