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Lemon Poppy Seed Cake

Source: Casual Cuisines of the World - Country Inn
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Rating: 4   Reviews: 7 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 8
Nearly any type of small cake is suitable at teatime, but lemon cakes are particular favorites because their flavors complement the fine teas typically served at country inns. This cake, as easy to prepare as it is satisfying to the appetite, pairs nicely with a steaming pot of oolong tea.
RECIPE INGREDIENTS
1/2 pound unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
2 cups cake flour
1/4 teaspoon salt
1 1/2 tablespoons poppyseeds
Grated zest of 2 lemons
1 1/2 teaspoons vanilla extract
Confectioners' sugar
Lemon Poppy Seed Cake Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 350 degrees F. Butter and flour a 9x4-inch loaf pan.


Place the butter in a bowl and, using a heavy-duty stand mixer fitted with the paddle attachment or a handheld electric mixer, beat on medium speed until creamy, 2-3 minutes. Gradually add the granulated sugar and continue to beat until the mixture is very pale--almost white--and has doubled in volume, 4-5 minutes. Add the eggs one at a time, beating well after each addition.


Sift together the flour and salt into a bowl, then sift together again into another bowl. Add the poppy seeds. Gradually add the sifted mixture to the butter mixture, beating until smooth. Beat in the lemon zest and vanilla. Spoon the batter into the prepared pan.


Bake until a toothpick inserted into the center comes out clean, 1 hour 15 minutes. Remove from the oven and let cool for 10 minutes. Invert onto a rack, lift off the pan and let cool completely. Sift confectioners' sugar over the top.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lemon Cakes
 Citrus Loaf Cakes
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 486
Fat. Total: 26g
Fiber: 1g
Carbohydrates, Total: 58g
Sodium: 109mg
% Cal. from Fat: 48%
Cholesterol: 168mg
Protein: 6g
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: Tracy, TX Reviewed: 04/05/2008
This is soooooo easy to make! I made it to take to a staff meeting at work and everyone loved it. The crust was slightly crunchy and sweet even tho I didn't dust it with the sugar. This would be fabulous toasted the next day but I'll have to make more to find out for sure. I didn't rate it the best because of the nutritional value - this is not something you would want to eat very often if you are watching fat and calories but it's worth a splurge if you can keep yourself to only one slice!
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