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Lemon Poppy Seed Cake

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 16
This very lemony poppy seed cake is perfect to serve at your next brunch or at an afternoon tea. You can drizzle top of cake with the wonderful lemon glaze, or just sprinkle with confectioners' sugar for a simple presentation.

3 cups all-purpose flour
2 cups granulated sugar
1/4 cup poppy seed
1 cup (2 sticks/8 oz./226g) butter, softened
1 cup buttermilk *(see tip below)
4 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons freshly grated lemon peel
1/2 teaspoon vanilla extract

1 cup confectioners' sugar
1 to 2 tablespoons lemon juice

Preheat oven to 325°F/160°C. Grease and flour a 12-inch bundt pan or a 10-inch tube pan.

Combine all cake ingredients in large bowl. Beat with electric mixer at low speed, scraping bowl often, just until all ingredients are moistened.

Increase speed to high. Beat, scraping bowl often, until well mixed.

Pour batter into prepared pan. Bake in preheated oven for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Stir together confectioners' sugar and enough lemon juice in a small bowl for desired glazing consistency; drizzle over cooled cake.

Tip-Buttermilk Substitution
Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 10 minutes.

Makes 16 servings.

Date: April 3, 2006


Reviewer: Michelle
Really easy and delicious!


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