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.
- 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
- Confectioner's sugar
Preheat an oven to 350 degrees F. Butter and flour a 9 x 4-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, about 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, about 4-5 minutes. Add the eggs 1 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, about 75 minutes. Remove from the oven and let cool for 10 minutes. Invert onto a rack, lift off the pan and let cool completely. Sift confectioner's sugar over the top.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
486 calories; 26g total fat; 168mg cholesterol; 109mg sodium; 58g carbohydrates; 1g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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