Lemon Poppy Seed Cake
This is a "keeper" recipe for a rich and tasty lemon poppy seed loaf cake.

Here is the star of the show today...
Lemon
Lemon Poppy Seed Cake
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 sticks butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon poppy seeds
Glaze
1 1/2 cups confectioner's sugar
3 tablespoons fresh lemon juice (juice from one fresh lemon)
Preheat oven to 375 degrees. Grease a 5X9 inch loaf pan. In a small bowl, whisk together flour, baking powder, lemon zest, and salt in a bowl. In a medium bowl, beat together butter and granulated sugar until pale and fluffy. Beat in eggs until combined. Reduce speed of mixer to low and then add flour mixture and poppy seeds and mix until just combined. Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 40 minutes. Cool in cake pan on a rack 5 minutes, then invert onto a rack.
Whisk together confectioners' sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake allowing it to drizzle over edge. Let stand until glaze is set, about 15 minutes.
Start out by zesting one lemon. I didn't do the stripes on purpose.
They just sort of ended up like that.

Next, combine the dry ingredients with the lemon zest. I haven't mixed mine yet, but you will want to whisk them together pretty well.

In another bowl, beat your butter and sugar.

Add the eggs next, mixing after each. Then add the poppy seeds.

Add the dry ingredients. The batter is stiff, almost like cookie dough.

Here is the finished cake. At this point, you are probably asking..."What the heck are those lumps?"
Well, I would be asking that if I were you.

The loaf pan that I used is one from Williams Sonoma that has the arty little lemon shapes on top. I guess technically you are supposed to just sprinkle on some powdered sugar on the finished cake so you can see the shapes of the lemons. Instead, I used the glaze. Mine just looks (in the words of my high school friend Melinda) "ill-deformed." I just looked up ill-deformed in the dictionary and there is no such word but I think we can officially coin the term for special cakes such as this one. If you scroll down far enough you can't see the lumps in the picture or just go to the next picture which is the tasty and normal looking slice.

Okay, that's better. Deformed or not, this is a truly delicious cake that is easy to make and is "just right" for any occasion!

Here is the star of the show today...
Lemon Lemon Poppy Seed Cake
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 sticks butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon poppy seeds
Glaze
1 1/2 cups confectioner's sugar
3 tablespoons fresh lemon juice (juice from one fresh lemon)
Preheat oven to 375 degrees. Grease a 5X9 inch loaf pan. In a small bowl, whisk together flour, baking powder, lemon zest, and salt in a bowl. In a medium bowl, beat together butter and granulated sugar until pale and fluffy. Beat in eggs until combined. Reduce speed of mixer to low and then add flour mixture and poppy seeds and mix until just combined. Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 40 minutes. Cool in cake pan on a rack 5 minutes, then invert onto a rack.
Whisk together confectioners' sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake allowing it to drizzle over edge. Let stand until glaze is set, about 15 minutes.
Start out by zesting one lemon. I didn't do the stripes on purpose.
They just sort of ended up like that.

Next, combine the dry ingredients with the lemon zest. I haven't mixed mine yet, but you will want to whisk them together pretty well.

In another bowl, beat your butter and sugar.

Add the eggs next, mixing after each. Then add the poppy seeds.

Add the dry ingredients. The batter is stiff, almost like cookie dough.

Here is the finished cake. At this point, you are probably asking..."What the heck are those lumps?"
Well, I would be asking that if I were you.

The loaf pan that I used is one from Williams Sonoma that has the arty little lemon shapes on top. I guess technically you are supposed to just sprinkle on some powdered sugar on the finished cake so you can see the shapes of the lemons. Instead, I used the glaze. Mine just looks (in the words of my high school friend Melinda) "ill-deformed." I just looked up ill-deformed in the dictionary and there is no such word but I think we can officially coin the term for special cakes such as this one. If you scroll down far enough you can't see the lumps in the picture or just go to the next picture which is the tasty and normal looking slice.

Okay, that's better. Deformed or not, this is a truly delicious cake that is easy to make and is "just right" for any occasion!





YUMMY!!! Just curious - what is a poppy and does it really have seeds??
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