Saturday, December 10, 2011

Lemon Poppy Seed Cake

My boyfriend kept talking about wanting lemon poppy seeds cake. So I finally made it for him. I prefer to use mini loaf pans, so I have included the cooking times for regular and mini sized pans. 

1 1/2 cups flour
1 1/4 cup sugar
1 tsp salt
2 tbsp lemon zest
4 tbsp poppy seeds
1 1/2 cups butter
5 eggs
3/4 cup lemon juice
3/4 cup sugar

In a large bowl combine flour, sugar, salt, lemon zest and poppy seeds. Beat in butter. Then add one egg at a time, beating after each addition. Pour batter into prepared pan(s).
Bake at 350 degrees for 1 hour and 15 minutes for large loaf pan or 30 minutes for mini loaf pans.

In the meantime combine sugar and lemon juice in a small sauce pan and heat over medium heat to dissolve sugar. Let cool to room temperature. 

Once cakes are done remove from oven. Prick many hole in the top of the cake with a toothpick. Brush the top of the cake with the syrup, letting lots run down the sides.

Let cool for a few minutes then remove from pan and place on wire rack. 

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