Ingredients
- 3 cups sifted cake flour
- ⅓ cup poppy seeds
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 ⅔ cups sugar
- 6 large eggs
- ½ cup buttermilk
- 3 tablespoons lemon zest
- 2 teaspoons lemon extract
- Lemon-zest glaze (see recipe)
- Nutritional Information
Nutritional analysis per serving (12 servings)
427 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 28 grams sugars; 7 grams protein; 134 milligrams cholesterol; 249 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 servings
Preparation
- Preheat the oven to 350 degrees. Grease and flour a large tube pan with a removable bottom. In a medium bowl, whisk together the flour, poppy seeds, baking powder and salt. Set aside.
- In another bowl, cream the butter and sugar, beating until the mixture is fluffy and light-colored. Beat in the eggs, one at a time, beating well after each addition. Beat in the buttermilk, lemon zest and lemon extract. In 3 additions, beat in the flour mixture, stopping occasionally to scrape down the sides of the bowl.
- Spoon the batter evenly into the prepared pan and bake until the cake is lightly browned and a cake tester or wooden toothpick inserted into the center of the cake is removed clean, about 50 to 55 minutes. Cool the cake in the pan for 5 minutes. Run a thin-bladed knife around the edges and bottom of the pan to loosen the cake. Invert, tapping the pan to release the cake. Place the cake on a wire rack to cool completely. Drizzle the top with the lemon-zest glaze, place on a cake plate and serve.
1 hour 15 minutes
Dining and Cooking