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Lemon Poppy Seed Cake with Lemon Sugar Glaze

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Posted June 10, 2013 by foodiesandfatties in deanna

What is it about lemons and poppy seeds that ALWAYS seem like a good idea? Always coming at you in the form of a big, fluffy, citrusy muffin that beckons our call, any time of the year.

But for some reason, this summer, a muffin just won’t cut it. It’s time to have picnics, and parties, and backyard BBQ’s, and all sorts of get togethers to enjoy the sun with friends and family. Our baked goods need to sustain big groups of people these days, and be fairly easy to prepare (not to mention, not fall apart or overwhelm us in the sweltering heat). So I thought, it’s about time someone put these flavors together into one really large muffin in the form of a cake. Something sweet enough that won’t need a big layer of frosting, and yet citrus-y enough to be the light note to the end of any heavy BBQ backyard party spread.

I don’t know about you, but I love me some lemons & poppy seeds, and the sugary glaze to top this recipe off is just enough to keep it moist, and drool-worthy. Serve this at any summer party and your friends will be sure to be inviting you back to every other party for the rest of the year. Happy summer, kids!

Lemon Poppy Seed Cake

Ingredients:

Cake:

3 eggs

1 cup buttermilk

3/4 cup sugar

2 lemons, juiced and zested

1/4 cup poppy seeds

1 3/4 cup flour

2 tsp baking powder

1/2 tsp salt

1/2 cup oil (I used vegetable, something light so it won’t overpower the cake flavors)

Glaze:

1-2 lemons

1 1/2 – 2 cups confectioner’s sugar, plus more if needed

Lemon Poppy Seed Cake2

Preheat your oven to 350F. In a large bowl, whisk together the eggs, buttermilk, juice and zest of lemons, and sugar together until just incorporated. Meanwhile, in a separate bowl, sift the flour, salt, poppy seeds, and baking powder together. Add the flour mixture to the sugar mixture in batches until combined. No need to over-beat. Lastly, fold in the oil at the end. Bake at 350 for 50 mins – 1 hour, or until toothpick comes out clean. Let cool for 10-15 mins. Meanwhile, make the glaze. In a small bowl, mix the juice and confectioner’s sugar until you reach a thick soup-like consistency. If you like a thinner, sweeter glaze, use less sugar and more juice. This can be adjusted to taste and preference. Poke holes through your cake with a toothpick, and pour glaze over cake. Let cool for another 20-30 minutes, at least, then serve. Cover if saving overnight to retain moisture.


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