Lemon Poppy-Seed Cake

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preparation
25
minutes
cooking
180
minutes
Serves 12

Ingredients

Cake:
3
cups
all-purpose flour
1/4
cup
poppy seeds
1
teaspoon
baking soda
1/2
teaspoon
salt
1
cup
unsalted butter, softened
2
cups
granulated sugar
4
eggs
juice from 1 lemon
1
cup
plain yogurt
zest from 2 lemons
Glaze:
2
tablespoons
unsalted butter
2
cups
confectioners' sugar
juice and zest from 1 lemon

Directions

  1. Heat oven to 325º F. Coat a 10-cup fluted cake or Bundt pan with cooking spray. Combine the flour, poppy seeds, baking soda, and salt in a medium bowl; set aside.
  2. In a large mixing bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well incorporated. Beat in the lemon juice. On slow, beat in 1/3 of the dry ingredients, then 1/3 of the yogurt, mixing until just blended. Repeat, alternating the dry ingredients and yogurt. Blend in the zest. Spoon into the baking pan.
  3. Bake 50 to 65 minutes or until a skewer inserted in the cake comes out clean. Remove the pan to a wire rack and cool 10 minutes. Invert the pan to remove the cake.
  4. To make the glaze, melt the butter in a small saucepan over low heat. Blend in the confectioners' sugar, lemon juice, and zest. Spoon the glaze over the cake while the cake is still warm.
  5. Cool completely. Cover and refrigerate up to 2 days ahead.
     
Jane Kirby and Kay Chun
February 2002

Nutritional Information

  • Per Serving
  • Calories 526
  • Calcium 100 mg
  • Carbohydrate 80 g
  • Cholesterol 117 mg
  • Fat 21 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 7 mg
  • Sat Fat 12 g
  • Sodium 243 mg
What does this mean? See Nutrition 101.

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