Posted By Ingrid Turner on Dec 5, 2013 in Baking, Cake Recipe, Citrus, Desserts, Featured, Fruit, Fruit & Vegetables, How To Cook, Lemons, Sweets, Vegetarian | 0 comments

I am a particular fan of lemon cake & topped off with poppy seeds – it’s just too good!

Topped with a delicious, tangy, fresh lemon & sugar syrup…It just doesn’t get better than this.

How to Bake Lemon Cake Loaf with Poppy Seeds:

This loaf slices neatly & fanned out on a lovely serving tray with a few slices of sugared lemon & lime or lemon zest curls.

To be completely beyond delicious, sift some confectioners sugar over the serving tray first. Then, place the partially sliced cake & remaining loaf on the sugared tray. Use your imagination to present this delicious cake loaf.

Type: Cake Recipe

Serve with: lemon glaze
Prep Time: 12 min
Bake Time: 35 – 45 min in a fluted tube pan, 55 min – 1 hr 5 min in a loaf pan
Yields: 8 1/2 x 4 inch loaf or 8 inch tube cake or fluted bundt cake

Ingredients:

3 eggs – separated yolks from whites
3 1/2 tbsp milk
1 tsp vanilla extract
1 1/2 cups cake flour – sifted
3/4 cup + 1/3 cup sugar
2 1/2 tbsp poppy seeds
3/4 tbsp lemon zest – grated
1 tsp baking powder
1/8 tsp salt
1/3 cup unsalted butter – softened

Instructions:

Preheat oven to 350 degrees F.
In a bowl, whisk together egg yolks, milk & vanilla extract.
In another bowl, beat egg whites until peaks form, but not to the point of being dry.
In another bowl, whisk together thoroughly, sifted cake flour, 3/4 cup sugar, poppy seeds, lemon zest, baking powder & salt.
Add half of the egg yolk mixture to the flour mixture, along with softened unsalted butter.
Beat on low until dry ingredients are moistened. Increase to high speed & beat for 1 min.
Scrape the sides of the bowl, and gradually add the rest of the egg mixture in 2 parts. Beat for 20 seconds after each addition.
Gently fold in the beaten egg whites.
Scrape the batter into your pan of choice & spread evenly.
Bake until an inserted toothpick comes out clean – about 35 – 45 min in a fluted tube pan, 55 min – 1 hr 5 min in a loaf pan. * Tip: Just before the cake is done, combine & heat gently in a small sauce pan, 1/3 cup sugar & fresh lemon juice (make sure no seeds fall in).
As soon as the cake comes out of the oven, poke a wooden skewer into the cake in a few spots & brush it with lemon & sugar mixture.
Loosen edges from the pan with a knife & cool upside down on a rack.