Citrus Poppy Seed Cake

By The Canadian Living Test Kitchen

Tested till perfect

142 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Citrus Poppy Seed CakeBake this classic combination of lemon and poppy seeds into a cake to serve along with tea.5 out of5based on5 ratings. 1 user reviews.
Citrus Poppy Seed Cake

This recipe makes 16 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 287287 cal
pro 4 g4g pro
total fat 13 g13g total fat
sat. fat 8 g8g sat. fat
carb 40 g40g carb
fibre 1 g1g fibre
chol 60 mg60mg chol
sodium 311 mg311mg sodium
% RDI: -
calcium 55 calcium
iron 88 iron
vit A 1212 vit A
vit C 33 vit C
folate 1313 folate

More great recipes from this menu:

Bake this classic combination of lemon and poppy seeds into a cake to serve along with tea.

Ingredients

  • 1 cup butter , softened1 cup butter, softened
  • 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
  • 2 eggs 2 eggs
  • 2 tbsp grated lemon rind 2 tbsp grated lemon rind or orange rind
  • 1 tsp vanilla 1 tsp vanilla
  • 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
  • 1 tbsp poppy seeds 1 tbsp poppy seeds
  • 1 tsp baking powder 1 tsp baking powder
  • 1 tsp baking soda 1 tsp baking soda
  • 1/2 tsp salt 1/2 tsp salt
  • 1-1/2 cups buttermilk 1-1/2 cups buttermilk
  • Glaze:
  • 3/4 cup icing sugar 3/4 cup icing sugar
  • 2 tbsp lemon juice 2 tbsp lemon juice or orange juice

Preparation

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 :

Variations
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

Related content

You might also like

Contests

All contests



Most popular

Most popular videos