Citrus Poppy Seed Cake
This recipe makes 16 servings
|Per serving: about||-|
|total fat||13 g|
|sat. fat||8 g|
- Portion size: 16
Bake this classic combination of lemon and poppy seeds into a cake to serve along with tea.
- 1 cup 1cupbutter, softened
- 1-1/2 cups 1-1/2cupsgranulated sugar
- 2 2eggeggs
- 2 tbsp 2tbspgrated lemon rind or orange rind
- 1 tsp 1tspvanilla
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 1 tbsp 1tbsppoppy seeds
- 1 tsp 1tspbaking powder
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1-1/2 cups 1-1/2cupsbuttermilk Glaze:
- 3/4 cup 3/4cupicing sugar
- 2 tbsp 2tbsplemon juice or orange juice
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.)
Additional information :
Mini Citrus Poppy Seed Cakes:
Replace pan with twelve 1/2-cup (125 mL) mini Bundt cups in pan. Spoon 1/2 cup (125 mL) batter into each. Bake as directed for 30 minutes. Repeat with remaining batter. Makes 24 mini cakes.
Mini Menorah Citrus Poppy Seed Cakes:
Prepare Mini Citrus Poppy Seed Cakes. Place 1 mini cake on overturned ramekin on rectangular tray; insert taper candle in cake. Arrange 4 more cakes on either side directly on tray; place small candle in centre of each.
Source : Holiday Best: 2005