"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

LEMON POPPY SEED CAKE Recipe

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This recipe for LEMON POPPY SEED CAKE, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gourmet 2007
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. all-purpose flour
1 t. baking powder
1 t. finely grated fresh lemon zest
1/4 t. salt
2 sticks (1 cup) unsalted butter, softened
3/4 c. granulated sugar
2 lg. eggs
2 T. poppy seeds
1 1/2 c. confectioners sugar
3 T. fresh lemon juice

Directions:
Directions:
Put oven rack in middle position and preheat oven to 375F. Butter a 9-inch round cake pan.
Whisk together flour, baking powder, lemon zest, and salt in a bowl. Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined. Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack. Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
Serve warm or at room temperature.

 

 

 

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