Delicious Moist Poppy Seed Cake

Delicious Moist Poppy Seed Cake

10
MARBALET 50

"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."
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Ingredients

servings 447 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

The cake is really moist and lemony and yet light. No raising agent so be sure to cream your butter and sugar REALLY well if you want your cake to be light. The quantities called for really fill...

Most helpful critical review

This was pretty good....I was expecting it to be a bit more like the lemon poppy seed cake at a popular coffee house chain...it wasn't quite the same though. Next time i would try to incorporate...

The cake is really moist and lemony and yet light. No raising agent so be sure to cream your butter and sugar REALLY well if you want your cake to be light. The quantities called for really fill...

Absolutely incredible! I made this cake while homesick for a similar recipe from my favorite cafe. I am thrilled to say it beat all expectations. Everyone who tasted it raved and it vanished ...

Very good lemon poppy seed cake. I didn't bother with the syrup and opted for icing instead because I baked it in an 8x8 square glass pan. It baked up nice at 350 in a little over an hour. I ...

I made this with low calorie becel instead of butter, regular flour, I didn't have lemon peel so i put 2-3 tbsp lemon juice into the batter and I added a tsp of baking soda as well. It took abou...

A little too lemony for me, but friends loved it. Nice and moist.

I was looking for a moist lemon cake I could make ahead of time to keep in the freezer for pot lucks and church suppers. This one filled the bill perfectly. The only changes I made were to add o...

This was pretty good....I was expecting it to be a bit more like the lemon poppy seed cake at a popular coffee house chain...it wasn't quite the same though. Next time i would try to incorporate...

I must have done something wrong. We called this "egg cake" because that's what it tasted like. Will not make again. :(

really good and moist