Lemon Poppy Seed Cake Recipe
Ready In: 55 mins
Serves: 8
Yields: 8 slices
Ingredients
- 1 1⁄3 cups cake flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3 tablespoons poppy seeds
- 3 tablespoons sweetened condensed milk
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon juice, freshly squeezed
- 1 1⁄2 teaspoons lemon zest, finely grated
- 1⁄3 cup butter, softened
- 3⁄4 cup honey
- 1 large egg
- 1 egg yolk
- confectioners' sugar, for dusting
Directions
- Heat oven to 350°F Butter and flour 9-inch round cake pan.
- In small bowl, sift together flour, salt and baking soda; stir in poppy seeds and set aside.
- In another small bowl, combine sweetened condensed milk, lemon juice and lemon zest; set aside.
- In large bowl, beat butter with electric mixer. Slowly add honey and continue beating. Add egg and yolk, and mix well.
- Alternately add flour mixture and milk mixture to butter mixture, beating after each addition.
- Pour batter into prepared pan and bake for 30 minutes.
- Reduce oven temperature to 325°F and continue baking for an additional 10 to 15 minutes, or until toothpick inserted in center comes out clean.
- Cool completely in pan, then turn out onto platter. With sieve, dust with confectioner’s sugar. Serve with vanilla ice cream and honey, if desired. Yields 8 servings.
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