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Sunday, September 25, 2011

[Cake] Lemon Poppy Seed Cake

This lemon poppy seed cake is not only moist, but also so~ lemony

I got this recipe from a blog a few years back,
I am sorry, but I don't recall the blog.

I gradually modified the recipe as I repeated this specific recipe more than more than a few dozen times.
Hope you enjoy this cake as much as I do.

Here goes the recipe:

Lemon Poppy Seed Cake


1cup sugar
1C unsalted butter (room temperature)
2 eggs (room temperature)
2 teaspoons vanilla
2 + 1/2C all purpose flour
1ts baking powder
1ts baking soda
1/2ts salt
1 cup butter milk
3 lemons
(you use lemon zests from 3 lemons, but use only lemon juice from 2 lemons)
1/4 cup poppy seed

1/2 cup sugar
Lemon juice from 2 lemons

How to make:

1. Preheat oven to 350°F/175°C. 

What I do is to soak lemons in water with natural fruit & veggie wash concentrate 

to get ride of pesticides or impurities.
But, this step is optional.

Grease and flour a 12-inch bundt pan or a 10-inch tube pan. 

Mix buttermilk with baking soda and leave it aside.

Zest lemons~

2. Cream butter & sugar.

3. Add vanilla & eggs and beat well.

4. Sift all the dry ingredients except for baking soda. 

Add dry ingredients to the batter. 
Beat with electric mixer at low speed, scraping bowl often, 
just until all ingredients are moistened. 
(Of course you can do it by manpower :))

5. Add buttermilk+soda mixture to the batter.

6. Fold in lemon zest & poppy seeds.

7. Pour batter into prepared pan. 

Bake in preheated oven for 55 to 65 minutes or until 
toothpick inserted in center comes out clean.

 Cool 10 minutes; remove from pan. 
Cool slightly on wire rack.

Meanwhile, juice 2 lemons.

Stir together sugar and lemon juice in a saucepan and simmer it for desired glazing consitency.

Drizzle & brush over warm cake.

It's easier than it looks.

Enjoy :)

Lemon Poppy Seed Cake

1 comment:

  1. Ah! How tasty this cake is! When you visit us, please bring this cake as a present!