Lemon Poppy Seed Delight Cake
Indulge in the zesty flavors of our Lemon Poppy Seed Delight Cake! This moist and tender pound cake is infused with bright lemon juice and zesty lemon zest, complemented by the delightful crunch of poppy seeds. Best made using a food processor for a perfectly smooth batter, this cake can also be transformed into a delicious Orange Pound Cake—just substitute orange juice and zest for a different citrus twist. Enjoy it as a charming dessert for gatherings or a delightful treat with your afternoon tea. Prepare for a sensational treat bursting with citrus flavor, perfect for springtime celebrations!
N/A
Servings
327
Calories
12
Ingredients
Ingredients
unsalted butter
1 cup (melted)
cake flour
1 1/2 cups (sifted)
baking powder
1 teaspoon (none)
salt
1/2 teaspoon (none)
poppy seeds
1/3 cup (none)
granulated sugar
1 1/4 cups (none)
lemon zest
2 tablespoons (grated)
fresh lemon juice
2 teaspoons (none)
large eggs
4 (none)
vanilla extract
1 1/2 teaspoons (none)
granulated sugar (for glaze)
1/2 cup (none)
lemon juice (for glaze)
1/4 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Using softened butter, grease a 9x5-inch loaf pan, then dust it lightly with flour to ensure easy release.
3
In a medium bowl, combine the cake flour, baking powder, and salt, whisking them together. Set this mixture aside.
4
In a small bowl, toss the poppy seeds with 1 tablespoon of the flour mixture, ensuring they are evenly coated; set aside.
5
Melt the butter in a microwave-safe bowl, being careful not to overheat it, or melt it slowly in a saucepan on the stove.
6
In a food processor, combine the granulated sugar and lemon zest. Pulse together until the mixture is well mixed, about 5 short pulses.
7
Add the fresh lemon juice, eggs, and vanilla extract to the food processor, processing until combined, approximately 5 seconds.
8
With the food processor running, gradually pour the melted butter through the feed tube, allowing about 20 seconds for it to blend in thoroughly.
9
Transfer the mixture to a large mixing bowl.
10
Sift the flour mixture over the egg mixture in thirds, gently whisking after each addition until just combined. Do not overmix.
11
Gently fold in the poppy seeds until they are evenly distributed throughout the batter.
12
Pour the batter into the prepared loaf pan and place it in the oven to bake for 15 minutes.
13
After 15 minutes, reduce the temperature to 325°F (160°C) and continue baking until the cake is deep golden brown and a skewer inserted into the center comes out clean, which should take about 35 minutes.
14
Once baked, allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a wire rack.
15
While the cake is cooling, prepare the lemon glaze by combining the sugar and lemon juice in a small nonreactive saucepan. Bring it to a boil over medium heat, stirring occasionally until the sugar dissolves.
16
Reduce the heat to low and simmer the mixture until it slightly thickens, about 2 minutes.
17
Once the cake is out of the pan, poke holes in the top and sides using a toothpick. Brush the warm lemon glaze generously over the top and sides of the cake.
18
For easier cleanup, perform this step while the cake is on a cooling rack set over the sink or waxed paper to catch any drips.
19
Allow the cake to cool to room temperature before slicing and serving. Enjoy!
Nutrition Information
17.5g
Fat
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Lemon Poppy Seed Delight Cake?
It is a moist and tender pound cake infused with bright lemon juice and zest, featuring the crunch of poppy seeds and a sweet lemon glaze.
How many calories are in a serving of this cake?
There are approximately 327 calories per serving.
What is the best way to ensure a smooth batter for this recipe?
Using a food processor is highly recommended to achieve a perfectly smooth batter.
Can I make an orange version of this cake?
Yes, you can substitute the lemon juice and zest with orange juice and zest for a citrus twist.
What size pan is required for this lemon cake?
You should use a standard 9x5-inch loaf pan.
What is the preheat temperature for the oven?
The oven should be preheated to 350°F (175°C) initially.
Why do I need to toss the poppy seeds with flour?
Tossing them with a tablespoon of the flour mixture ensures they are evenly coated and distributed throughout the cake.
What type of flour is used in this recipe?
This recipe calls for cake flour to achieve a tender crumb.
How should the butter be prepared before adding it to the batter?
The butter should be melted, either in a microwave or slowly on the stove, and allowed to cool slightly.
What ingredients are combined in the food processor first?
The granulated sugar and lemon zest are pulsed together first until well mixed.
How is the melted butter incorporated into the batter?
With the food processor running, gradually pour the melted butter through the feed tube over about 20 seconds.
How do I add the flour to the wet ingredients?
Sift the flour mixture over the egg mixture in thirds, gently whisking after each addition.
How long does the cake bake at the initial temperature?
The cake bakes for 15 minutes at 350°F before the temperature is reduced.
What is the secondary baking temperature and duration?
The temperature is reduced to 325°F (160°C) for an additional 35 minutes.
How do I know the cake is finished baking?
The cake should be deep golden brown and a skewer inserted into the center should come out clean.
How long should the cake cool in the pan after baking?
Allow it to cool in the pan for 10 minutes before turning it out onto a wire rack.
What are the ingredients for the lemon glaze?
The glaze consists of 1/2 cup granulated sugar and 1/4 cup lemon juice.
How do you prepare the lemon glaze?
Combine sugar and juice in a saucepan, bring to a boil, then simmer for 2 minutes until slightly thickened.
What is the secret to getting the glaze deep into the cake?
Poke holes in the top and sides of the cake with a toothpick before brushing on the glaze.
Where is the best place to glaze the cake to avoid a mess?
Place the cake on a cooling rack set over the sink or waxed paper to catch any drips.
Should the cake be hot or cold when I slice it?
The cake should be allowed to cool completely to room temperature before slicing.
What is the fat content of this cake?
One serving contains 17.5g of fat.
How much protein is in the Lemon Poppy Seed Delight Cake?
Each serving provides 4g of protein.
Are there specific occasions this cake is recommended for?
It is perfect for springtime celebrations, gatherings, or afternoon tea.
How many eggs are used in the recipe?
The recipe requires 4 large eggs.
Can I use bottled lemon juice for the batter and glaze?
While you can, the recipe specifies fresh lemon juice for the best flavor profile.
What type of butter is recommended?
The recipe calls for unsalted butter.
How do you prepare the loaf pan to prevent sticking?
Grease the pan with softened butter and then dust it lightly with flour.
Is there vanilla in this lemon cake?
Yes, 1 1/2 teaspoons of vanilla extract are included in the batter.
What is the texture of this cake like?
It is a moist and tender pound cake with a delightful crunch from the poppy seeds.