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Moist Lemon Poppy Seed Cake
Moist Lemon Poppy Seed Cake
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Irresistible poppy seed cake - double the recipe, freezes perfectly, perfect for gifting!
Ingredients:
  • 2.25 cups cake flour
  • 1.125 cups white sugar
  • 1.5 tablespoons lemon zest
  • 4.5 tablespoons poppy seeds
  • 1.333 cups unsalted butter, softened
  • 5 eggs
  • 0.75 cup lemon juice
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9x5-inch loaf pan by greasing and flouring it.
  • Combine flour, 1 1/8 cup white sugar, and salt by sifting. Add lemon peel, poppy seeds, and butter, mixing well. Beat in eggs one at a time, ensuring thorough incorporation. Transfer batter to the pan.
  • Bake in the preheated oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  • In a saucepan over gentle heat, stir together 3/4 cup white sugar and lemon juice until the sugar dissolves. Allow it to cool until just warm or at room temperature.
  • Take the cake out of the oven and set the pan on a wire rack with a cookie sheet underneath. Poke the top of the cake multiple times with a toothpick. Brush the warm or room temperature syrup generously over the cake, ensuring it seeps down the sides and bottom. Let the cake cool a bit in the pan before transferring to a wire rack to cool completely. Once cool, wrap the cake in foil or plastic wrap and allow it to rest for at least a day before serving.

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