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Poppyseed Cake

Poppyseed Cake

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Submitted by satcella

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

60 min

Ingredients

2 2
LARGE LARGE EGGS
½ 118
79
CUP ML BUTTER
melted
1 15
TABLESPOON ML LEMON ZEST
grated
1 15
TABLESPOON ML LEMON JUICE
1 5
TEASPOON ML VANILLA EXTRACT
1 237
79
CUP ML POPPY SEED *
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
0.6
TEASPOON ML SALT

Directions

Preheat oven to 350℉ (180℃).

Beat eggs in large bowl. Blend in juice, butter, lemon peel, lemon juice, and vanilla.

Combine dry ingredients.

Gradually add to egg mixture, beating until well blended.

Pour batter evenly into greased 9” square baking pan.

Bake 20 minutes, until wooden pick inserted in center comes out clean and edges are golden brown.

Cool on wire rack.

Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 166 49% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 147mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 4%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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