Delicious Moist Poppy Seed Cake Recipe
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Delicious Moist Poppy Seed Cake

By: MARBALET  
"A rich moist lemony cake, soaked with a rich lemon syrup after baking. This cake will last a week at room temperature, and it freezes well. It is also very good sliced and toasted."

Rating: This weblink has been rated 8 times with an average star rating of 4.1 Read Reviews (6)

Rate/Review | 311 people have saved this

 

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Original Recipe Yield 1 9x5 inch loaf pan
 

Ingredients

  • 2 1/4 cups cake flour
  • 1 teaspoon salt
  • 1 1/2 tablespoons lemon zest
  • 4 1/2 tablespoons poppy seeds
  • 1 1/8 cups white sugar
  • 1 1/3 cups unsalted butter, softened
  • 5 eggs
  •  
  • 3/4 cup white sugar
  • 3/4 cup lemon juice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. Stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. In a medium bowl, cream together the butter and 1 cup plus 2 tablespoons sugar. Beat in the eggs one at a time. Then stir in the dry ingredients. Pour into the prepared loaf pan.
  3. Bake for 60 to 75 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  4. To make the syrup, combine 3/4 cup sugar with the lemon juice in a small saucepan, bring to a boil, then remove from heat and set aside to cool. When the cake is done, place the pan on a wire rack with a cookie sheet underneath. Prick the top of the cake several times with a toothpick or fork. Brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
  5. Allow cake to cool slightly before removing from the pan to the wire rack to cool completely. When completely cooled, wrap the cake if foil or heavy plastic wrap and let it sit for 1 day before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 447 | Total Fat: 23.9g | Cholesterol: 142mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2003 by POOH_KORNER 
The cake is really moist and lemony and yet light. No raising agent so be sure to cream your... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2006 by DanKline 
Absolutely incredible! I made this cake while homesick for a similar recipe from my favorite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2007 by Principessa 
I made this with low calorie becel instead of butter, regular flour, I didn't have lemon peel... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2009 by Jillian Supporting Member (Click to learn more about Supporting Membership)
Very good lemon poppy seed cake. I didn't bother with the syrup and opted for icing instead... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2006 by MARTIEDARLING 
I must have done something wrong. We called this "egg cake" because that's what it tasted... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2005 by Countess 
A little too lemony for me, but friends loved it. Nice and moist. MORE

 
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