Easy Peanut Butter Cookie Dip Recipe
I still remember the first time I made this cake for my family on a particularly chaotic weeknight. My kids were arguing over whose turn it was to play with the tablet, and my husband was working late. I was frazzled, and all I wanted was a break. That’s when I whipped up this Creamy Lemon Poppy Seed Cake, and it was like a breath of fresh air. The aroma wafting from the oven was like a warm hug, and the taste… oh, the taste was like a symphony of flavors. It’s been a staple in our household ever since, and I’m excited to share it with you!
What is a creamy lemon poppy seed cake?
Think of it as a moist lemon pound cake, infused with the subtle nuttiness of poppy seeds and topped with a creamy lemon glaze. It’s essentially a dessert that’s both comforting and sophisticated, making it perfect for any occasion. Whether you’re looking for a quick dessert to wow your family or a show-stopping treat for a dinner party, this cake delivers.
Why you’ll love this recipe?
What I love most about this recipe is its ease of preparation. With only a few ingredients and minimal steps, you can have this cake in the oven in no time. And the best part? It’s gluten-free, making it a great option for those with dietary restrictions. Plus, the lemon and poppy seed flavors work beautifully together, creating a dessert that’s both bright and satisfying. So, if you’re looking for a recipe that’s both delicious and convenient, look no further!
How do I make a lemon poppy seed cake?
Quick Overview
This cake is incredibly easy to make, and the best part is that it requires minimal equipment. Simply preheat your oven to 350°F (180°C), prepare your ingredients, and mix everything together in a large bowl. Then, pour the batter into a greased cake pan, bake, and voilà! You’ll have a delicious, moist cake that’s sure to impress.
Ingredients
For the Main Batter:
1 1/2 cups (190g) almond flour
1/2 cup (100g) granulated sugar
2 large eggs
1/2 cup (120ml) unsweetened almond milk
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup (30g) poppy seeds
For the Filling:
8 ounces (225g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 cups (400g) powdered sugar
For the Glaze:
1 cup (200g) powdered sugar
2 tablespoons freshly squeezed lemon juice
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23x33cm) cake pan and set it aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the almond flour, sugar, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, almond milk, lemon zest, lemon juice, and vanilla extract.
Step 4: Combine
Add the wet ingredients to the dry ingredients and mix until just combined.
Step 5: Prepare Filling
In a separate bowl, beat the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and beat until combined.
Step 6: Layer & Swirl
Pour half of the batter into the prepared cake pan. Top with the filling and then the remaining batter. Use a knife to create a swirly pattern.
Step 7: Bake
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle with the glaze.
Step 9: Slice & Serve
Slice the cake and serve. You can store it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.
What to Serve It With
Here are some creative serving suggestions for your Creamy Lemon Poppy Seed Cake:
For Breakfast: Serve with a cup of coffee or tea and a side of fresh fruit.
For Brunch: Pair it with a fruit salad or a green salad for a light and refreshing meal.
As Dessert: Serve it with a scoop of vanilla ice cream or whipped cream for a decadent treat.
For Cozy Snacks: Enjoy it with a warm cup of tea or a glass of cold milk.
Top Tips for Perfecting Your Creamy Lemon Poppy Seed Cake
Here are some expert tips to help you make the perfect Creamy Lemon Poppy Seed Cake:
Zucchini Prep: Make sure to grate the zucchini finely to avoid any texture issues.
Mixing Advice: Mix the batter just until combined to avoid overmixing.
Swirl Customization: Use a knife to create a swirly pattern in the batter for a visually appealing cake.
Ingredient Swaps: You can substitute the almond flour with gluten-free all-purpose flour if needed.
Baking Tips: Bake the cake until it’s lightly golden brown on top and a toothpick inserted into the center comes out clean.
Glaze Variations: You can adjust the amount of lemon juice in the glaze to your liking.
Storing and Reheating Tips
Here are some tips for storing and reheating your Creamy Lemon Poppy Seed Cake:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerator Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezer Instructions: Wrap the cake tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw at room temperature or reheat in the microwave.
Glaze Timing Advice: Apply the glaze to the cake once it’s completely cooled.
Frequently Asked Questions
Yes, you can substitute the almond flour with gluten-free all-purpose flour. Simply replace the 1 1/2 cups of almond flour with 1 1/2 cups of gluten-free flour.
No, you don’t need to peel the zucchini. Simply grate it finely and add it to the batter.
Yes, you can make this recipe as muffins. Simply divide the batter evenly among 12 muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
You can adjust the sweetness level by reducing the amount of sugar in the recipe or using a natural sweetener like honey or maple syrup.
You can use a simple powdered sugar glaze or a cream cheese frosting as an alternative to the lemon glaze.
Final Thoughts & Conclusion
This Creamy Lemon Poppy Seed Cake is a true show-stopper. With its moist and flavorful texture, it’s sure to impress even the pickiest eaters. And the best part? It’s incredibly easy to make, making it perfect for any occasion. So, go ahead and give it a try. I promise you won’t be disappointed!
Peanut Butter Cookie Dip
Ingredients
Method
- In a small saucepan over medium heat, melt butter and whisk in the brown sugar and peanut butter. Heat until sugar dissolves (about one minute). Remove from heat immediately and allow to cool to room temperature (very important).
- In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes, don't skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined.
- Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.
