Glazed Lemon Poppy Seed Cake
- Ready In:
- 1hr 55mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
- 4 1⁄2 cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 1⁄4 cups butter, at room temperature
- 2 1⁄2 cups granulated sugar
- 5 eggs
- 1⁄2 cup fresh lemon juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons grated lemon zest
- 1 1⁄3 cups buttermilk
- 2 tablespoons poppy seeds
- 1 1⁄2 cups confectioners' sugar
- 1 quart strawberry
directions
- Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan.
- Combine flour, baking powder, soda, and salt; set aside.
- With mixer at high speed beat butter until fluffy, about 2 minutes. Beat in granulated sugar until fluffy. Reduce speed to medium; beat in eggs, one at a time, until combined, about 3 minutes. Reduce speed to low; beat in 1/2 cup lemon juice and zest. Beat in flour mixture alternately with buttermilk until combined; stir in poppy seeds. Increase speed to high; beat 1 minute. Pour into pan.
- Bake until toothpick inserted into center comes out clean, about 1 hour. Run knife between cake and pan to loosen; cool in pan on rack 25 minutes. Remove from pan; cool completely on rack.
- Combine confectioners' sugar with remaining lemon juice. Pour over cake. Just before serving, fill center with berries.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!