Description
This Avocado, Lemon, and Poppy Seed Cake is a moist, flavorful dessert combining creamy avocado with bright lemon zest and juice, complemented by the subtle crunch of poppy seeds. Perfect for a refreshing twist on a classic cake, it’s easy to prepare and bakes to a beautiful golden finish.
Ingredients
Scale
Main Ingredients
- 2 ripe avocados (about 1 cup mashed)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp poppy seeds
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking and ensure even baking.
- Mash avocado and cream butter with sugar: In a bowl, mash the avocados until smooth to ensure a creamy texture. In a separate large bowl, cream together the granulated sugar and softened butter until fluffy, which helps with the cake’s lightness.
- Combine wet ingredients: Add the mashed avocado to the creamed mixture. Then add eggs one at a time, mixing well after each addition to incorporate air. Stir in the fresh lemon juice and lemon zest for bright citrus flavor.
- Mix dry ingredients and fold into wet: In another bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds thoroughly. Gradually fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which keeps the cake tender.
- Bake the cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and serve: Let the cake cool in the pan for about ten minutes to set its structure. Then transfer it to a wire rack to cool completely before slicing and serving, which helps maintain moistness and prevents crumbling.
Notes
- Use ripe avocados for the best texture and flavor.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- This cake pairs well with a simple dusting of powdered sugar or a light lemon glaze.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
