Favourite Lemon Poppyseed Cake
Lemon Poppyseed Cake recipe
Yield
16 servingsPrep
25 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sunflower oil
|
|
| 1 | cup |
demerara sugar
|
* |
| 4 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
cake flour
unbleached |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
poppy seed
|
*
|
| ¼ | cup |
lemon zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sunflower oil
|
|
| 237 | ml |
demerara sugar
|
* |
| 4 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
cake flour
unbleached |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
poppy seed
|
*
|
| 59 | ml |
lemon zest
grated |
*
|
Directions
In electric mixer blend oil, sugar and eggs.
Add milk and vanilla.
Blend.
Sift flour, baking powder.
Add salt and poppyseeds. On low speed add dry ingredients to wet and blend just until combined.
Fold in lemon rind by hand.
Pour batter into an oiled 6 to 8 cup bundt cake pan.
Bake in a 350℉ (180℃) F oven for 40 to 50 minutes or until done.
To make glaze, combine the ½ cup sugar and lemon juice.
Heat, stirring, until sugar is just dissolved.
Remove cake from oven, cool 10 minutes then invert on to plate.
Using a fork, poke holes over entire surface of cake and carefully pour on glaze.
Let soak before serving.
