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Cakes: Citrus Poppy Seed Loaf Cake *

Source of Recipe

The Bake Sale Cookbook


List of Ingredients

CAKE:
1 cup whole milk
3/4 cup poppy seeds
1/2 cup sour cream
1 tablespoon vanilla
1/2 cup + 2 tbl. fresh lemon juice
grated zest of 5 lemons or 6 oranges
1 1/3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt

LEMON SYRUP:
1/2 cup fresh lemon juice
1/2 cup powdered sugar
OR

ORANGE SYRUP:
2 tablespoons fresh lemon juice
6 tablespoons fresh orange juice
1/3 cup powdered sugar


Recipe

Preheat oven to 350¼F. Lightly grease a bundt pan. To make the cake: Place the milk and poppy seeds in a small saucepan and bring to a low boil over medium-high heat. Set aside to cool for 15 minutes. Add the sour cream, vanilla and lemon juice, mixing well. Place the lemon zest and sugar in the bowl of a mixer fitted with a paddle and let spin for 5 minutes. Add the butter and beat until light and fluffy, and light lemon colored, about 3-5 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.

Add 1 cup of the flour and beat well. Scrape down the sides of the bowl and add half of the reserved poppy seed mixture, continuing to beat. Scrape down the sides of the bowl, add the baking powder, salt and the remaining 1 cup flour, and beat well. Scrape down the sides of the bowl, add the remaining half of the poppy seed mixture and mix well. Scrape down the sides of the bowl and place in the prepared pan. Transfer to the oven and bake until the top is just golden and a knife inserted comes out clean, about 45-50 minutes. To make the syrup: Place the lemon or lemon and orange juices and sugar in a saucepan and bring to a boil over high heat. Set aside to cool at room temperature and then brush on the warm cake.