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Lemon poppy seed cake

Lemon Poppy Seed Cake: A Refreshing Burst of Citrus Delight

This Lemon Poppy Seed Cake offers a delightful blend of zesty lemon and crunchy poppy seeds for a refreshing dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure and tenderness
  • 1.5 cups granulated sugar Adds essential sweetness
  • 2 teaspoons baking powder Acts as a leavening agent
  • 1 teaspoon kosher salt Enhances flavor
  • 0.5 cups vegetable oil Keeps cake moist
  • 2 tablespoons poppy seeds Provides unique crunch
  • 2 tablespoons lemon zest Adds bright citrus aroma
  • 0.5 cups lemon juice Fresh juice required for flavor
  • 1 teaspoon vanilla extract Adds depth of flavor
  • 3 large eggs Room temperature
For the Topping
  • 0.5 cups unsalted butter Adds richness
  • 0.5 cups whole milk Helps create a moist cake
  • 0.33 cups granulated sugar Sweetens the syrup
For the Glaze
  • 1 cups confectioners' sugar Provides smoothness and sweetness
  • 2-3 tablespoons milk Used to thin the glaze

Equipment

  • 7-inch springform pan
  • Mixing bowls
  • whisk
  • Spatula
  • Oven
  • Small Saucepan
  • skewers

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 7-inch springform pan by greasing it with vegetable oil and lining the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt.
  3. In a separate bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined.
  5. Fold in the poppy seeds into the batter until evenly distributed.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Prepare the topping by combining whole milk, unsalted butter, and granulated sugar in a saucepan, and heat until the sugar dissolves.
  8. After the cake has cooled slightly, poke holes on top and pour the warm syrup over it.
  9. For the glaze, whisk together confectioners' sugar and milk until smooth, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 150mgPotassium: 200mgSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Always use fresh lemon juice and zest for the best flavor. Room temperature eggs help achieve a smooth batter.

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