Delicious Moist Poppy Seed Cake

Delicious Moist Poppy Seed Cake

10 Reviews 2 Pics
MARBALET
Recipe by  MARBALET

“A rich moist lemony cake, soaked with a rich lemon syrup after baking. This cake will last a week at room temperature, and it freezes well. It is also very good sliced and toasted.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x5 inch loaf pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. Stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. In a medium bowl, cream together the butter and 1 cup plus 2 tablespoons sugar. Beat in the eggs one at a time. Then stir in the dry ingredients. Pour into the prepared loaf pan.
  3. Bake for 60 to 75 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  4. To make the syrup, combine 3/4 cup sugar with the lemon juice in a small saucepan, bring to a boil, then remove from heat and set aside to cool. When the cake is done, place the pan on a wire rack with a cookie sheet underneath. Prick the top of the cake several times with a toothpick or fork. Brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
  5. Allow cake to cool slightly before removing from the pan to the wire rack to cool completely. When completely cooled, wrap the cake if foil or heavy plastic wrap and let it sit for 1 day before serving.

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Reviews (10)

Rate This Recipe
POOH_KORNER
27

POOH_KORNER

The cake is really moist and lemony and yet light. No raising agent so be sure to cream your butter and sugar REALLY well if you want your cake to be light. The quantities called for really fills the 9x5 loaf tin, so if your oven is unpredictable (like mine), it could be best to use a bundt tin. Otherwise the sides will be drier while the middle is still damp (not moist). I got a more evenly baked and moist cake with a bundt tin. If your poppyseed happens to be the hard kind (like the ones I got), you can soften it by soaking it in warm milk for about an hour. then just tip the drained poppyseeds in the batter after you've beaten in the eggs. Otherwise, WOW! thanks Holly!

DanKline
14

DanKline

Absolutely incredible! I made this cake while homesick for a similar recipe from my favorite cafe. I am thrilled to say it beat all expectations. Everyone who tasted it raved and it vanished in record time. I was concerned at the last stage about the syrup as I expected it to be much thicker. It has the consistency of water (maybe a little thicker) and I thought for sure the cake would be soggy. It wasn't! It was perfect. I suggest poking more holes to the side of the cake than the center as this syrup will moisten up the crust and balance the flavor. You must try this recipe if you like lemony delicious things!

Jillian
11

Jillian

Very good lemon poppy seed cake. I didn't bother with the syrup and opted for icing instead because I baked it in an 8x8 square glass pan. It baked up nice at 350 in a little over an hour. I creamed together 1 c. of salted butter with the sugar and added 3 eggs vs. 5. Since there was no rising agent I added 1 tsp. of baking powder and used 1/2 tsp. of salt. I also added 1/2 cup of lemon juice and didn't use lemon zest. It was delicious. I have to agree with one of the other reviewers - it is much better the next day for some reason.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 447 cal
  • 22%
  • Fat
  • 23.9 g
  • 37%
  • Carbs
  • 54.5 g
  • 18%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 142 mg
  • 47%
  • Sodium
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Poppy Seed Bundt Cake II

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