Lemon Poppy Seed Cake Recipe: Recipe for a lovely poppy seed cake that is moist and delicious. You are going to want to make a large quantity of it because it freezes nicely and it is perfect for giving as gifts. At room temperature or in the refrigerator, this cake will remain edible for a period of one week. You should try it toasted and sliced.
Table of Contents
Lemon Poppy Seed Cake Recipe
Ingredients
- 2 ¼ cups cake flour
- 1 ⅛ cups white sugar
- 1 teaspoon salt
- 1 ½ tablespoons lemon zest
- 4 ½ tablespoons poppy seeds
- 1 ⅓ cups unsalted butter, softened
- 5 eggs
- ¾ cup white sugar
- ¾ cup lemon juice
Directions
- Pre-heat the oven to 175 degrees Celsius (350 degrees Fahrenheit). A 9×5-inch loaf pan should be greased and floured.
- Mix the flour, 1 1/8 cup of white sugar, and salt together using a sifter. Add the butter, lemon peel, and poppy seeds to the mixture. One egg at a time, beat in the eggs, making sure to beat thoroughly after each addition. Pour batter into the pan that has been prepared.
- For one hour and fifteen minutes, or until a toothpick inserted in the center of the cake comes out clean, bake the cake in an oven that has been preheated.
- While the sugar is being dissolved, combine three-quarters of a cup of white sugar and one-fourth of a cup of lemon juice in a saucepan and simmer over low heat. Wait until the temperature reaches room temperature or slightly warm.
- Place the pan containing the cake on a wire rack after removing it from the oven. Position a cookie sheet so that it is just below the rack. A toothpick should be used to make multiple holes in the top of the cake. Brush the top of the cake with syrup that is either warm or at room temperature, and make sure to let a significant amount of the syrup run down and soak into the sides and bottom of the cake. After allowing the cake to cool slightly in the pan, remove it and place it on a wire rack to finish cooling. As soon as the cake has reached the desired temperature, wrap it in aluminum foil or plastic wrap and allow it to rest for at least one day before serving.