Lemon, Poppy Seed & Olive Oil Cake Recipe

Name: Lemon, Poppy Seed & Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, soft, for the pan; 2 1/4 cups all-purpose flour, plus more for the pan; 1 3/4 cups sugar, plus more for sprinkling; 5 5 lemons, zested; 6 tablespoons poppy seeds; 1 1/2 teaspoons kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/4 cups extra-virgin olive oil; 1 1/4 cups whole milk; 3 large eggs; 1/4 cup freshly squeezed lemon juice; 1/4 cup limoncello

Servings: persons

1 tablespoon unsalted butter, soft, for the pan
2 1/4 cups all-purpose flour, plus more for the pan
1 3/4 cups sugar, plus more for sprinkling
5 5 lemons, zested
6 tablespoons poppy seeds
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1/4 cup freshly squeezed lemon juice
1/4 cup limoncello

1
Preheat the oven to 350u00b0 F. Generously butter a Bundt pan (we used a 10-cup capacity). Add a scoop of flour and tap around the pan to distribute, then shake out any excess.
2
Combine the sugar and lemon zest in a bowl. Pinch together with your fingertips until the sugar starts to blush yellow and is super fragrant. (This releases the oils and amps up the flavor.) Add the flour, poppy seeds, salt, baking soda, and baking powder. Whisk until smooth. In another bowl, combine the olive oil, milk, eggs, lemon juice, and limoncello. Whisk until smooth. Add the dry ingredients and whisk until just combined.
3
Pour the batter into the prepared pan. Bake for about 1 hour, until a thin serrated knife inserted in the middle comes out clean and the top is bouncy to the touch.
4
Wait until the pan is cool enough to pick up without burning yourself, then flip onto a plate or cake stand. Let cool completely-at least a few hours-before glazing or powdered sugaring.

1468

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, soft, for the pan, 2 1/4 cups all-purpose flour, plus more for the pan, 1 3/4 cups sugar, plus more for sprinkling, 5 5 lemons, zested, and more.

Yes, Lemon, Poppy Seed & Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon, Poppy Seed & Olive Oil Cake

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