Lemony Poppy Seed Cake

by Country Spoon

A classic and delicious cake made with fresh lemons and warm nutmeg then topped with a sweet zingy glaze.  

Lemony Poppy Seed Cake:

2 c. all-purpose flour

1  1/4 c. sugar

3 t. baking powder

1 t. baking soda

1/4 t. ground nutmeg

1/4 c. poppy seeds

1/2 c. milk

1/2 c. butter – melted

2 eggs

3 lemons – juiced and zested, reserving 2 T. juice and 2 t. zest

Preheat oven to 350. Add poppy seeds to 1/2 c. milk and set aside to soak. Combine dry ingredients in a medium bowl. Beat eggs until frothy, then add poppy seeds and milk, melted butter, fresh lemon juice and zest.  Slowly add dry ingredients to the egg mixture and mix with a spoon. The batter will be light and puffy. Grease a round cake pan and pour in batter. Bake for 40 minutes, checking periodically for browning. Cool and drizzle with iced lemon glaze to follow and sprinkle with remaining 2 t. grated lemon zest.

Iced Lemon Glaze:

3/4 c. powdered sugar

2 T. fresh lemon juice

Combine powdered sugar and lemon juice a little at a time until a smooth glaze forms.

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