Lemon Poppy Seed Butter Cake

"A beautiful cake, keeps well."
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
16
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ingredients

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directions

  • Preheat oven to 350 F.
  • Grease and flour a 10-inch (2 L) tube pan, plain or fluted.
  • Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper and resift twice more.
  • Beat butter in mixer bowl on moderately high speed until light and fluffy, about 3 minutes.
  • Add granulated sugar in two additions, beating for 2 minutes after each addition.
  • Add egg yolks, one at a time, beating on high speed for 1 minute after each addition and scraping down sides of bowl often with rubber spatula.
  • Beat in lemon zest and vanilla.
  • On low speed, beat in flour mixture in three additions and buttermilk in two, beginning and ending with flour mixture.
  • Stir in poppy seeds.
  • Beat egg whites in clean mixer bowl with clean beaters until foamy.
  • Add pinch of salt; continue beating just until firm, not stiff, peaks form.
  • Stir about one fourth of the beaten whites into batter to lighten; fold in remaining whites carefully but thoroughly.
  • Pour batter into prepared pan; bake in lower third of oven until wooden pick inserted into cake is withdrawn clean and dry, about 55 minutes.
  • Cool cake in pan 10 minutes.
  • Turn out of pan onto wire rack to cool completely; if plain tube pan was used, invert cake onto second rack to cool, right side up.
  • At serving time, sprinkle top of cake with confectioners' sugar.

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Reviews

  1. I made this cake to take to a buffet supper. Everyone loved it and I got many compliments. It cuts beautifully and the lemon gives it a light taste and the poppy seeds add texture.
     
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RECIPE SUBMITTED BY

My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show I operated a cooking school in Montreal and have published two cookbooks, "Downhome Nova Scotia Cooking and The Great Canadian Bread Book which was also translated into French as "Faire Son Pain Soi-Meme. In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia. I love cats.
 
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