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Lemon Poppy Seed Syrup Cake

Dessert • Cake, Cake Taster's Club
Source: Cakes (Reader's Digest)
Prep time: 20 mins
Cook time: 50 mins

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup ground almonds
  • 1/3 cup poppy seeds
  • 1/4 cup milk
  • 3/4 cup (1½ sticks) butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon grated lemon zest
  • 3 large eggs, at room temperature
  • 1/2 cup fresh lemon juice
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  • 1 cup granulated sugar
  • 2/3 cup fresh lemon juice
  • 1/3 cup water

Directions

  • Preheat the oven to 350°F. Butter and flour a 9-inch springform pan.
  • Sift the flour, baking powder, and salt into a large bowl. Stir in the almonds.
  • Place the poppy seeds and milk in a small bowl and set aside for 15 minutes.
  • Beat the butter, sugar, and lemon zest in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the lemon juice and poppy seed mixture.
  • Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Turn out onto a rack.
  • Lemon Syrup: Heat the sugar, lemon juice, and water in a saucepan over low heat. Bring to a boil and simmer for 2 minutes.
  • Place the cake on the rack in a jelly-roll pan. Poke holes in the cake. Spoon the hot syrup over the warm cake. Scoop up any syrup from the pan and drizzle on the cake.

Photos

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