Bake this classic combination of lemon and poppy seeds into a cake to serve along with tea.
- Portion size 16 servings
- Credits : Holiday Best: 2005
Ingredients
Glaze:
Method
Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each; beat in lemon rind and vanilla. In separate bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
Scrape into prepared pan; tap pan on counter and smooth top. Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Remove from pan to rack.
Glaze: In small bowl, whisk icing sugar with lemon juice; brush over hot cake. Let cool. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Nutritional facts <b>Per serving:</b> about
- Sodium 311 mg
- Protein 4 g
- Calories 287.0
- Total fat 13 g
- Cholesterol 60 mg
- Saturated fat 8 g
- Total carbohydrate 40 g
%RDI
- Iron 8.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 3.0
