Chez Piggy's Lemon Poppy Seed Cake
Yield
1 CakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
butter
and 1 tb butter, softened |
|
| ¼ | cup |
milk
|
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | cup |
poppy seed
|
*
|
| 1 | tablespoon |
lemon zest
finely grated |
|
| Glaze | |||
| ½ | cup |
sugar
granulated |
|
| ⅓ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
granulated |
|
| 5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
butter
and 1 tb butter, softened |
|
| 59 | ml |
milk
|
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 59 | ml |
poppy seed
|
*
|
| 15 | ml |
lemon zest
finely grated |
|
| Glaze | |||
| 118 | ml |
sugar
granulated |
|
| 79 | 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.
