Name: Lemon Poppyseed Cake
Yield: 4 servings
Ingredients: 3/4 cup sunflower oil; 1 cup demerara sugar; 4 large eggs; 1/4 cup milk; 2 teaspoons vanilla extract; 2 cups cake flour unbleached; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup poppy seed; 1/4 cup lemon zest grated

Servings: 4 persons

3/4 cup sunflower oil
1 cup demerara sugar
4 large eggs
1/4 cup milk
2 teaspoons vanilla extract
2 cups cake flour unbleached
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup poppy seed
1/4 cup lemon zest grated

1
In electric mixer blend oil, sugar and eggs.
2
Add milk and vanilla.
3
Blend.
4
Sift flour, baking powder.
5
Add salt and poppyseeds.
6
On low speed add dry ingredients to wet and blend just until combined.
7
Fold in lemon rind by hand.
8
Pour batter into an oiled 6 to 8 cup bundt cake pan.
9
Bake in a 350F (180C) F oven for 40 to 50 minutes or until done.
10
To make glaze, combine the 1/2 cup sugar and lemon juice.
11
Heat, stirring, until sugar is just dissolved.
12
Remove cake from oven, cool 10 minutes then invert on to plate.
13
Using a fork, poke holes over entire surface of cake and carefully pour on glaze.
14
Let soak before serving.

No nutritional information available.

No additional tips available.

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

Lemon Poppyseed Cake

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