Lemon Poppy seed Easter Cake
Cake
2 2/3 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons poppy seeds
2 lemons
Not quite 1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened but fairly firm
1 3/4 cups granulated sugar
4 eggs
Glaze
1 cup sifted confectioners' sugar
Grated zest of 1 lemon (yellow part of peel)
2 tablespoon fresh lemon juice
Heat oven to 350 degrees F. Grease a 10-inch tube pan or similar Bundt
pan. Sprinkle a little flour into the pan and shake to coat all over.
Shake out excess flour.
Sift together flour, baking powder and salt. Sift again. Add poppy seeds.
Grate the zest, the yellow part of the rind, on the lemons. Set aside.
Halve the lemons, squeeze out their juice and pour into a glass
measuring cup. Add milk to measure a total of 1 cup. Add vanilla.
(Combining lemon juice and milk causes the milk to curdle. Batter may
be lumpy, but that is okay.)
In a large bowl, beat butter until creamy and no lumps remain, a
minute or so. Beat on high speed as you gradually add sugar and lemon
zest. Beat 3 to 5 minutes until the mixture is light. Add eggs, 1 at a
time, beating well after each addition until the color is uniform.
Scrape the sides of the bowl after each beating.
Add the flour mixture in 3 parts, alternating with the milk in 2
parts, stirring with wooden spoon or with the beaters set on low.
Spoon into pan and bake 60 to 70 minutes, or until the cake is golden
brown and springs back when lightly pressed with your finger. Cool 10
minutes in the pan, turn it out on a wire rack. Cool a few minutes
more then drizzle with glaze.
To make the glaze: Mix sugar, grated lemon zest and lemon juice. Pour
over warm cake.
Serves 12 to 16.
Cake
2 2/3 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons poppy seeds
2 lemons
Not quite 1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened but fairly firm
1 3/4 cups granulated sugar
4 eggs
Glaze
1 cup sifted confectioners' sugar
Grated zest of 1 lemon (yellow part of peel)
2 tablespoon fresh lemon juice
Heat oven to 350 degrees F. Grease a 10-inch tube pan or similar Bundt
pan. Sprinkle a little flour into the pan and shake to coat all over.
Shake out excess flour.
Sift together flour, baking powder and salt. Sift again. Add poppy seeds.
Grate the zest, the yellow part of the rind, on the lemons. Set aside.
Halve the lemons, squeeze out their juice and pour into a glass
measuring cup. Add milk to measure a total of 1 cup. Add vanilla.
(Combining lemon juice and milk causes the milk to curdle. Batter may
be lumpy, but that is okay.)
In a large bowl, beat butter until creamy and no lumps remain, a
minute or so. Beat on high speed as you gradually add sugar and lemon
zest. Beat 3 to 5 minutes until the mixture is light. Add eggs, 1 at a
time, beating well after each addition until the color is uniform.
Scrape the sides of the bowl after each beating.
Add the flour mixture in 3 parts, alternating with the milk in 2
parts, stirring with wooden spoon or with the beaters set on low.
Spoon into pan and bake 60 to 70 minutes, or until the cake is golden
brown and springs back when lightly pressed with your finger. Cool 10
minutes in the pan, turn it out on a wire rack. Cool a few minutes
more then drizzle with glaze.
To make the glaze: Mix sugar, grated lemon zest and lemon juice. Pour
over warm cake.
Serves 12 to 16.
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