Lemon Poppy Seed Syrup Cake
Dessert • Cake, Cake Taster's Club
Source: Cakes (Reader's Digest)
Prep time: 20 mins
Cook time: 50 mins
Already have Recipe Keeper?
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
- <><><><><>
- 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.
