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Chez Piggy's Lemon Poppy Seed Cake

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Submitted by chem-mom

YIELD

1 Cake

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
1 237
CUP ML SUGAR
granulated
1 5
TEASPOON ML BAKING POWDER
1 1
PINCH PINCH SALT *
1 237
CUP ML BUTTER
and 1 tb butter, softened
¼ 59
CUP ML MILK
4 4
LARGE LARGE EGGS
2 1E+1
TEASPOONS ML VANILLA EXTRACT
¼ 59
CUP ML POPPY SEED *
1 15
TABLESPOON ML LEMON ZEST
finely grated
Glaze
½ 118
CUP ML SUGAR
granulated
79
CUP ML LEMON JUICE

Directions

Combine flour, sugar, baking powder and salt in large mixing bowl.

Add butter and beat with a mixture until blended.

In another bowl, combine milk, eggs and vanilla.

Beat into flour/butter mixture until very well combined.

Stir in poppy seeds and lemon peel. Transfer batter to buttered, floured 9 cup bundt pan or tube pan.

Bake in preheated 325F oven for 1¼ hours.

Cool 10 minutes and turn cake on to serving platter. Cook glaze ingredients until sugar dissolves.

Glaze top and sides of warm cake with syrup.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 1015 46% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 31g 155%
Trans Fat 0g
Cholesterol 335mg 112%
Sodium 405mg 17%
Total Carbohydrate 42g 42%
Dietary Fiber 2g 8%
Sugars g
Protein 28g
Vitamin A 34% Vitamin C 19%
Calcium 9% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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