Moist Lemon Poppy Seed Cake

Moist Lemon Poppy Seed Cake

30
MARBALET 46

"This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!"

Ingredients

servings 447 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
  2. Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  4. In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
  5. Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.
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Reviews

30
  1. 39 Ratings

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Good cake but thought it could use some work. My husband and I found it to be a bit too lemony. With so many eggs, I should have known before making it that it would be like a pound cake in ta...

This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture, never had a light fluffy lemon poppy seed cake, just pound cake textured. I used the lemon juice ...

Good taste but I prefer a lighter, fluffier texture. This definitely has the consistency of a pound cake--thick. I think that the lemon syrup can be omitted as well. Does not add much to the ...

Fab recipe - thanks so much for sharing it! One of those 'will never fail you' recipes - if you don't have enough poppy seeds, lemon peel, lemon juice etc, it will still come out fine. I have ma...

I gave this recipe one star because this is not the cake I thought it was. I was expecting more apparantly. I thought it was dense and dry. I was hoping for a moist rich lemon cake and it was ab...

I love this recipe! The result is a very dense, moist, and somewhat tart cake. It's exactly what I was looking for.

This recipe has a good base, but could use some tweaking. I made this once following the exact directions and I ended up with a difficult to mix batter and a burnt cake. I would cream the butter...

This was the driest cake I have even tasted. I thought there was something strange about this recipe when I filled the pan with the batter---it was too thick and I thought it needed more "moistu...

I over baked mine a bit too long, darn it, but it was still very good. I will make in again and use it as my all time favorite lemon poppyseed cake. Thank you.