Monday, September 20, 2010

Lemon Poppy Seed Cake: Success!

Last week I posted a photo of this particular cake as a cake wreck. My second attempt proved much more successful and so the recipe is ready for posting.

Lemon Poppy Seed Cake

1 cup butter; softened
2 cups sugar
2 Tbsps grated lemon zest
2 eggs
1 cup plain yogurt or sour cream (I use goat's milk yogurt, as we have milk allergies in the family)
2 cups flour
3 Tbsp poppy seeds
1 tsp baking powder
1/2 tsp salt


Cream softened butter, sugar, and lemon zest until light and fluffy. Add eggs, one at a time and mix thoroughly. In a small bowl combine flour, poppy seeds, baking powder, and salt and stir to combine. Add 1/3 of yogurt and 1/3 of dry ingredients to the butter, sugar, lemon zest, and eggs. Mix gently until just combined. Add a second 1/3 of yogurt and dry ingredients. Mix gently until just combined. Add remainder of yogurt and dry ingredients. Mix gently until just combined. Pour thick cake batter into a greased AND floured bundt pan and bake in an oven preheated to 350 degrees for one hour. Check for doneness and bake for another 5 minutes if needed. Cool in the pan on a cooling rack for 10 minutes. Turn out onto a serving plate. Print Friendly and PDF

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