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My review
Moist Lemon Poppy Seed Cake
194
MARBALET
"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!"
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Ingredients
servings 447Original recipe yields 12 servings (1 -9 x 5 inch loaf cake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
- 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.
- 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.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3848 Ratings
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Most helpful positive review
12/13/2006
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 ...
Most helpful critical review
3/10/2002
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...
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3/10/2002
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...
12/13/2006
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 ...
2/20/2003
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 ...
12/9/2008
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...
4/14/2009
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...
3/22/2008
I love this recipe! The result is a very dense, moist, and somewhat tart cake. It's exactly what I was looking for.
2/12/2011
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...
1/8/2011
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...
4/12/2009
This cake is really delicious and lemony - we're actually using a version of it as a wedding cake! Some modifications I used to make this a really pretty cake: double the lemon zest, don't use ...