The Vegetarian Restaurant's Lemon Poppyseed Cake
We are pleased to share this recipe and suspect the request came because this cake is unusually moist and has a wonderful strong lemon flavour.
Yield
8 servingsPrep
20 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
|
*
|
| Glaze | |||
| ½ | cup |
demerara sugar
|
* |
| ½ | cup |
lemon juice
fresh |
|
| ⅛ | cup |
lemon zest
1" x 1/8" slivers, garnish |
*
|
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
|
*
|
| Glaze | |||
| 118 | ml |
demerara sugar
|
* |
| 118 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
lemon zest
1" x 1/8" slivers, garnish |
*
|
Directions
- In electric mixer; blend oil, 1 cup demarara sugar ( substitute granulated sugar plus a little molasses)
Add milk and vanilla.
Blend.
Sift flour, baking powder together. Add salt and poppy seeds. On low speed add dry ingredients to wet and blend just until combined.
Fold in lemon zest by hand. Pour batter into an oiled 6 to 8 cup bundt pan.
Bake in a 350℉ (180℃) oven for 40 to 50 minutes or until done.
To make glaze, combine the ½ cup demarara sugar and lemon juice. Heat, stirring until sugar is just dissolved.
Remove cake from oven, cool 10 minutes then invert onto plate. Using a fork, poke holes over entire surface of cake and carefull pour on the glaze.
Let soak before serving.
Decorate with slivers of lemon zest.
Makes 8 to 10 servings.
