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Friday, June 1, 2012

[Lemon Poppy Seed Cake] Super lemony cake covered with vitamin C

I love cakes that contain fruits and vegetables;
Strawberry cake, banana bread,carrot cake, apple cake, and etc.
You name it. I like all of them.
And, one of my favorite is Lemon poppy seed cake.

If you like lemon poppy seed cake, you must like that resfreshing tangy lemon flavour.
Have you tasted Starbucks lemon poppy seed loaf which cost more than $2 a slice?
It's really good and I have to say I like it.
However, I still find my lemon poppy seed cake is even better.
I really don't want to brag about it, but it is very true!
It's about 2.7 times better than the fameuse Starbucks' lemon poppy seed cake. :D
I use zest from 3 lemons and lemon juice from two big lemons. It is heavily studded with vitimin C, and accordingly you can taste rich citrus flavour on your palate.
I feel I'm getting healthier when I eat this cake :)
On top of that, this cake is ultra-moist.
Like most cakes, it's not hard to make.
  
Here goes the recipe for a very Lemony Lemon poppy seed  cake:
Ingredients
2 + 1/2 Cups all purpose flour
1 + 1/2 Cup sugar
1 Cup unsalted butter, room temperature
2 eggs, room temperature,
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Cup milk
1 + 1/2 teaspoons vanilla
1 Tablespoon + 1 teaspoon white vinegar
3 lemons (zest from all 3 lemons and lemon juice from 2 lemons)
3 Tablespoons poppy seed

How to make

1. Preheat oven to 350 F.
Soak lemons in a fruit & veggie wash for 5- 10 minutes before rinsing.

Prepare lemon zest.

2.Prepare a bundt pan and grease it lightly with butter,

and dust with 1 teaspoon of flour.
 
 

3. Mix milk with white vinegar and put it aside.

4. Beat butter and sugar until fluffy.
5. Add eggs one at a time, beating well after each addition. Add the vanilla.

 6.In another bowl, whisk together the flour, salt, baking powder, and baking soda.
 7. Alternate adding in your flour mixture into the butter/sugar mixture with the milk mixture,
 
 
always beginning and ending with the flour.

8. Add lemon zest and poppy seed and beat in well.
9. Pour the batter in your bundt pan and bake in the centre of your preheated oven for about an hour.
 
Test with a toothpick in the middle–if it comes out clean, it will be done.

10. Let the cake cool in its pan on a rack for 10 minutes while you prepare the glaze.

Squeeze lemon juice out of two lemons.

11. Whisk the sugar with the lemon juice.
Simmer the juice until sugar dissolves completely and it gets a bit thickened.

12. Put the cake pan upside down and lift the pan out, placing on rack. While cake is still warm, place the rack over a plate and poke some holes on the top. Brush on the glaze.

Let it cool completely.

Hope you enjoy it as much as I do.

Lemon Poppy Seed Cake

13 comments:

  1. This comment has been removed by the author.

    ReplyDelete
  2. I have tried a number of recipes from your blog, but I have to say, this is the best one so far. The ingredients are easy to get, the steps are simple, and the result,everyone loves it! It's my go-to recipe whenever I have to bake something in a short notice. Thanks for sharing :)

    RF's into QFs! Wishing him the best of luck...

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    Replies
    1. Hi Julia,
      thanks for trying my recipes. :) Hope you like them.
      This lemon poppy seed cake has lemony refreshing flavour, doesn't it?
      Thanks for the comment.

      Yes. Go Roger go~ I hope to see him in the Final again! :D

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  3. Hi,Colleen~
    I made this cake today (I went to a grocery shop just for this ) for the first time and it turned out great.
    It was worth a few hours of fuss. (hope I make a good baker like you soon. :D)
    Thank you so much!

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    Replies
    1. Hi there,
      you were fast! I'm glad your cake was baked nicely.
      I believe practice makes perfect/expertise, at least in baking.
      Thanks for the compliments.
      Have a nice evenig~

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  4. I am a dessert lover but couldn't have sweets for last a couple of month. To lose 10 lbs.-the winter weight gain, I had to control the amounts of carbohydrates which I ate. Fortunately, I am almost back to my normal weight. I am thinking to bake the cake this weekend as a little indulgence.
    Thank you for sharing your recipe.

    ReplyDelete
    Replies
    1. Hi Grace,
      are you saying that you lost 10 pounds? That is amazing. Congratulations!!
      I can't really be on diet as I can't give up a good slice of cake.

      Hope your cake turned out great (I'm sure it did). :)

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    2. The cake was much better than the Starbucks one. I had a half of the cake by myself.
      Thank you.

      Delete
  5. I really want to taste this cake, U know what, I have tried to find this one every time I have been to Starbucks in NY, I could'nt find it. So disappointing to me.
    And the poppy seeds were not easy to get in Korea. Now I'm in US and I can make this cake myself at the next time. I'm excited to think about baking this.

    Thanks~

    ReplyDelete
    Replies
    1. Hi there,
      I'm sorry that you couldn't find a Starbucks that carries lemon poppy seed cake. I guess each shop could choose their own items, or it's a staple of Canadian Starbucks.
      But, you can have a whole cake yourself if you bake one. Hope your like it.

      Delete
  6. Hi, Colleen. I finally baked this cake in this afternoon.
    Taste was really good as exactly what u said.
    My husband and I love this cake, thank you!

    ReplyDelete
  7. Hi Colleen, just wanted to say that I LOVED this recipe... I was wondering though if it would make much of a difference (in moisture) if I use whole wheat flour intead of white. Thanks!

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    Replies
    1. Hi Maria Jose,
      I am glad you liked this recipe.
      I don't think it's a problem to replace white flour with whole wheat flour.
      However, as you might know, whole wheat flour is not an usual ingredient for ake because of its (somewhat) rougher texture!
      It would be great if you let me know how whole wheat flour will have worked. :)

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