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Lemon Poppyseed Cake Recipe

Looking for an easy Lemon Poppyseed Cake recipe? Learn how to make Lemon Poppyseed Cake using healthy ingredients.


Submitted by lynseymize

Makes 6 servings



All ingredients should be at room temperature.

Recipe Ingredients for Lemon Poppyseed Cake

3 tablespoons milk (1.5 ounces = 45 grams)
3 large eggs (scant 5 fluid ounces = 5.25 ounces = 150 grams, weighed without shells)
1 1/2 teaspoons vanilla (6 grams)
1 1/2 cups sifted cake flour (5.25 ounces = 150 grams)
3/4 cup sugar (5.25 ounces = 150 grams)
3/4 teaspoon baking powder (3.7 grams)
1/4 teaspoon salt
1 tablespoon loosely packed grated lemon zest (6 grams)
3 tablespoons poppy seeds (1 ounce = 28 grams)
13 tablespoons unsalted butter, must be softened (6.5 ounces = 184 grams)
1/4 + 2 tablespoons sugar (2.75 ounces = 75 grams)
1/4 cup freshly squeezed lemon juice (2 ounces = 63 grams

Recipe Directions for Lemon Poppyseed Cake

  1. Preheat oven to 350F.

  2. In a medium bowl lightly combine the milk, eggs, and vanilla.

  3. In a large mixing bowl combine the dry ingredients, including the lemon zest and poppy seeds, and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.

  4. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

  5. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bakes 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.

  6. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or a single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When cake splits, it will open along the mark.

  7. Shortly before the cake is done, prepare the Lemon Syrup:

  8. In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.

Categories

Breads, Breakfast, Brunch

Nutrition Facts
Serving Size 133.5g
Amount Per Serving
Calories
478
Calories from Fat
266
% Daily Value*
Total Fat
29.6g
46%
Saturated Fat
16.9g
85%
Trans Fat
0.0g
Cholesterol
160mg
53%
Sodium
630mg
26%
Potassium
161mg
5%
Total Carbohydrates
48.9g
16%
Dietary Fiber
1.1g
4%
Sugars
27.0g
Protein
7.6g
Vitamin A 18% Vitamin C 10%
Calcium 16% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
    Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sugar
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