Wednesday, September 15, 2010
Poppy Seed Cake with Lemon Syrup Printable recipe
2 cups self-rising flour
1 stick unsalted butter, softened
3/4 cup buttermilk
2 teaspoons vanilla
1 cup sugar
4 tablespoons lemon zest, divided
2.6 oz poppy seeds (an entire jar
1/3 cup lemon juice
1/3 cup sugar
Combine in a saucepan and bring to a boil, reduce to a simmer until sugar has melted and glaze has thickened slightly. Pour over hot cake.
2 tablespoons lemon juice
1 tablespoon milk
1 tablespoon butter
1 cup powdered sugar
Microwave lemon juice, milk, and butter until butter melts. Whisk in the powdered sugar, and pour over cooled cake. Garnish with remaining 1 tablespoon lemon zest.
Preheat oven to 325 degrees.
Grease and line the base and long-side of a 9x5 loaf pan with a piece of parchment paper (allows easy removal)
In a large bowl, beat together the butter, vanilla, sugar, and 3 tablespoons lemon zest until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the buttermilk and poppy seeds.
Gently stir in the flour.
Pour batter into prepared pan.
Bake in 325 degree oven for 60-75 minutes, or until a tester inserted comes out clean.
Immediately pour on lemon syrup.
Allow cake to cool for 15 minutes before removing from pan onto a cooling rack.
Once cake has cooled completely, drizzle on glaze and sprinkle on lemon zest garnish.