Lemon and Poppy Seed Cake | How to make Lemon and Poppy Seed Cake

By Ruchira Hoon  |  22nd Jul 2015  |  
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  • Lemon and Poppy Seed Cake, How to make Lemon and Poppy Seed Cake
Lemon and Poppy Seed Cakeby Ruchira Hoon
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

135

0





About Lemon and Poppy Seed Cake

Lemon and Poppy Seed Cake is an authentic dish which is perfect to serve on all occasions. The Lemon and Poppy Seed Cake is delicious and has an amazing aroma. Lemon and Poppy Seed Cake by Ruchira Hoon will help you to prepare the perfect Lemon and Poppy Seed Cake in your kitchen at home. Lemon and Poppy Seed Cake needs few minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Lemon and Poppy Seed Cake. This makes it easy to learn how to make the delicious Lemon and Poppy Seed Cake. In case you have any questions on how to make the Lemon and Poppy Seed Cake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Ruchira Hoon. Lemon and Poppy Seed Cake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Lemon and Poppy Seed Cake

Ingredients to make Lemon and Poppy Seed Cake

  • 100 grams unsalted butter
  • 3/4 cup cake flour
  • 1/4 cup poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1/2 cup plus two tablespoon granulated sugar
  • 2 tablespoons grated lemon zest
  • 2 teaspoons juice from 2 medium lemons
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Lemon Syrup: 1/4 cup freshly squeezed lemon juice
  • 1/4 cup sugar
  • For the Lemon Glaze: 1 cups confectioners ’ sugar sifted
  • 2 to 3 tablespoons fresh lemon juice

How to make Lemon and Poppy Seed Cake

  1. Preheat the oven to 350 degrees F. Grease bottom and sides loaf pans; dust with flour, tapping out excess.
  2. In medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a small bowl, toss 1 tablespoon of the flour mixture and poppy seeds together, set aside.
  4. In a microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. Whisk melted butter thoroughly to reincorporate any separated milk solids.
  5. In a bowl mix sugar and zest until combined, let it sit for a bit. Add lemon juice, eggs, and vanilla; and beat well. Drizzle the butter in gently. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. Fold poppy seed mixture into batter after flour is incorporated.
  6. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.
  7. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  8. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
  9. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

My Tip:

Let the cake come to room temperature before you glaze it

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