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Moist Lemon Poppy Seed Cake

Moist Lemon Poppy Seed Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 75 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 2 ¼ cups cake flour
    • 🧂 1 ⅛ cups white sugar
    • 🧂 1 teaspoon salt
    • 🍋 1 ½ tablespoons lemon zest
    • 4 ½ tablespoons poppy seeds

  • Wet Ingredients

    • 🧈 1 ⅓ cups unsalted butter, softened
    • 🥚 5 eggs
    • 🧂 ¾ cup white sugar
    • 🍋 ¾ cup lemon juice

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

2

Sift together flour, 1 1/8 cup white sugar, and salt. Mix in lemon zest, poppy seeds, and butter.

3

Beat in eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.

4

Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

5

In a saucepan over low heat, cook and stir 3/4 cup white sugar and lemon juice together until sugar is dissolved. Let cool slightly.

6

Remove the cake from the oven and place the pan on a wire rack with a cookie sheet underneath. Prick the top of the cake several times with a toothpick and brush the top with the warm syrup, allowing it to soak in.

7

Allow the cake to cool slightly in the pan before removing it to a wire rack to cool completely. Wrap in foil or plastic wrap and let it rest for at least one day before serving.

NUTRIENTS

Per 1 serving

🔥

447

Calories

  • 6
    Protein
  • 55
    Carbs
  • 24
    Fats

💡 Allow the cake to rest for at least 24 hours for the best flavor and texture.This cake freezes well, so you can make batches in advance for events or gifts.Serve slices slightly toasted for an extra layer of flavor with a touch of crunch.