Moist Lemon Poppy Seed Cake – a delicious recipe with cake flour, white sugar, salt, lemon zest, poppy seeds, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
2
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
3
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
4
In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
5
Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.
1344
kcal
Calories
74
g
Fat
152
g
Carbs
24
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/4 cups cake flour, 1 1/8 cups white sugar, 1 teaspoon salt, 1 1/2 tablespoons lemon zest, and more.
Yes, Moist Lemon Poppy Seed 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.
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