Moist Lemon Poppy Seed Cake

SUBMITTED BY: MARBALET PHOTO BY: Anita

"This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!"

SERVINGS & SCALING

Original recipe yield: 1 -9 x 5 inch loaf cake

USMETRIC

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INGREDIENTS

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

READ REVIEWS (6)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

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REVIEWS

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Reviewed on Mar. 25, 2003 by DUBA_IST

Good cake but thought it could use some work. My husband and I found it to be a bit too lemony. With so many eggs, I should have known before making it that it would be like a pound cake in taste and texture. Next time I make this I will skip the lemon zest and lemon syrup and just use almond extract. I thought the syrup made it a little mushy in texture instead of moist.

10 users found this review helpful

Reviewed on Dec. 29, 2002 by CINDY212

I over baked mine a bit too long, darn it, but it was still very good. I will make in again and use it as my all time favorite lemon poppyseed cake. Thank you.

6 users found this review helpful

Reviewed on Dec. 13, 2006 by Jodi

This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture, never had a light fluffy lemon poppy seed cake, just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this, refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye. Thank you for a classic.

4 users found this review helpful

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