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Lemon Poppy Seed Cake




Source of Recipe


Food & Drink Spring 2006






Recipe Introduction


You can make 1 big cake or 2 smaller ones with this recipe. This cake keeps well and can be decorated with a simple dusting of icing sugar, or a simple lemon icing and little extra lemon zest.





List of Ingredients



• 2¾ cups (675 ml) all-purpose flour
  
• ½ tsp (2 ml) salt
  
• ½ tsp baking soda
  
• ½ tsp baking powder
  
• 1 cup (250 ml) unsalted butter at room temperature
  
• 2¼ cups (550 ml) granulated sugar
  
• 4 eggs at room temperature
  
• ¼ cup (50 ml) finely grated lemon zest (2 large lemons)
  
• ½ cup (125 ml) poppy seeds
  
• 1 tsp (5 ml) vanilla extract
  
• 1 cup (250 ml) buttermilk
  






Instructions



1. Preheat oven to 350°F (180°C).
   
2. Generously grease and flour the bottom and sides of two 9x5-inch (23x12 cm) loaf pans or one 9-inch/10 cup (23 cm/2.5-L) ring cake pan.
   
3. Sift together flour, salt, baking powder, bakinf soda, and set aside.
   
4. Using and electric mixter on medium speed, beat butter and sugar until light, about 5 min. Beat in the eggs, 1 at a time, beating well after each addition and scraping down sides as necessary. Toss the zest and poppy seeds with a couple spoonfuls of the flour. Reduce the mixer speed to low and beat in the zest, seeds and vanilla. Slowly beat in the flour, alternating with buttermilk in 3 additions, beginning and ending with flour.
   
5. Spoon the batter into the pan/s, smoothing the top. Bake the smaller cakes for 50 to 55 min and the larger cakes for 65 to 75 min or until the toothpick inserted in centre comes out clean.
   
6. Let the cake stand for 10 min in pan on wire cooling rack. Then turn the cake out of pan onto the cooling rack and let cool completely.
   



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