Citrus Poppy Seed Cake Citrus Poppy Seed Cake

Author: Canadian Living

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




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


  • Iron 8.0
  • Folate 13.0
  • Calcium 5.0
  • Vitamin A 12.0
  • Vitamin C 3.0
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Baking & Desserts

Citrus Poppy Seed Cake