Rich Lemon-Poppy Cake Recipe

Name: Rich Lemon-Poppy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 cups sugar; ¼ cup poppy seed; 8 ounces butter, softened (2 sticks); 1 cup buttermilk or 7 12 ounces milk; 1 tablespoon white vinegar, add to milk if not using buttermilk (optional); 4 eggs; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 4 teaspoons freshly grated lemon peel; ½ teaspoon vanilla; 1 cup powdered sugar; 1 -2 tablespoon lemon juice

Servings: persons

3 cups all-purpose flour
2 cups sugar
¼ cup poppy seed
8 ounces butter, softened (2 sticks)
1 cup buttermilk or 7 12 ounces milk
1 tablespoon white vinegar, add to milk if not using buttermilk (optional)
4 eggs
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 teaspoons freshly grated lemon peel
½ teaspoon vanilla
1 cup powdered sugar
1 -2 tablespoon lemon juice

1
Heat oven to 325F Cream together the butter and sugar with a hand mixer, or in the bowl of a stand mixer.
2
Add the eggs one at a time, mixing thoroughly after each addition.
3
Combine all dry ingredients in another bowl, and whisk together lightly.
4
Add 1/3 of the dry ingredients to the butter/sugar/egg mixture and combine until just moistened.
5
Add 1/2 the buttermilk and combine.
6
Add 1/2 the remaining dry mixture, then the remaining buttermilk, and lastly, the remaining dry mixture.
7
Beat at low speed, scraping bowl often, just until all ingredients are moistened.
8
Increase speed to high.
9
Beat, scraping bowl often, until well mixed.
10
Pour batter into greased and floured 12-cup Bundt pan or 10-inch tube (angel food cake) pan.
11
Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.
12
Cool 10 minutes; remove from pan.
13
Cool completely.
14
(I used two loaf pans, no flour and baked for 30-35 minutes.
15
It gave the cakes a nice crusty buttery outside, more like a quickbread.
16
).
17
Stir together powdered sugar and enough lemon juice in small bowl for desired glazing consistency; drizzle over cooled cake.

1799

kcal

Calories

103

Fat

204

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 14 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 cups sugar, ¼ cup poppy seed, 8 ounces butter, softened (2 sticks), and more.

Yes, Rich Lemon-Poppy 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.

Rich Lemon-Poppy Cake

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