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Glazed Lemon Poppy-Seed Cake Recipe

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This recipe for Glazed Lemon Poppy-Seed Cake, by , is from The DiSomma Family Cookbook Vol. III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
mary disomma

Category:
Category:

Ingredients:  
Ingredients:  
1 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
teaspoon salt
2 sticks (1 cup) unsalted butter, softened
cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 cups confectioners sugar
3 tablespoons 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 cakes 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.
Serve warm or at room temperature

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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