Glazed Lemon Poppy Seed Cake (9″ round)
- Total Time: 55 Minutes
Description
Sometimes you just have a craving for lemon poppy seed cake…and this recipe popped up immediately on epicurious, originally from Gourmet magazine. It’s quick and lovely, and the girls always insist on the glaze – enjoy!
Ingredients
1 1/4 c. flour AND 1/4 t. salt
1 t. EACH baking soda AND fresh lemon zest
1 c. butter, softened AND 3/4 c. sugar
2 eggs
2 T. poppy seeds
Glaze – 1 1/2 c. icing sugar AND about 3 T. fresh lemon juice – add the juice second so that you can more easily adjust the thickness
Instructions
Preheat the oven to 375, butter a 9-inch round cake paper, line it with parchment and butter the parchment, then whisk together the flour, salt, baking soda and lemon zest in a small bowl and set it aside. Using your electric mixer, beat together the butter and sugar for a few minutes until fluffy and lighter in color, then beat in the eggs, one at a time, scraping down the sides as needed.
Reduce the speed to low and carefully add in the flour mix and poppy seeds and then mix until just combined. Scrape the batter into your prepared pan, smooth out the top and then bake for 25 to 30 minutes until the top is a lovely golden brown and a toothpick comes out clean from the center. Allow the cake to cool for 5 minutes before turning out onto a rack (over a baking sheet) for glazing.
Whisk together the icing sugar and lemon juice, use a skewer to poke holes all over the top of the cake, and then use a spatula to carefully spread the glaze over the warm cake, giving it lots of time to soak in. Allow the glaze to set for about 20 minutes before serving.
- Category: Cakes, Lemon
- Method: Cakes, Lemon
