Lemon Poppy-Seed Cake

Health score
1%
Lemon Poppy-Seed Cake
45 min.
12
518kcal

Suggestions


Welcome to a delightful culinary experience with our Lemon Poppy-Seed Cake! This enchanting dessert perfectly balances the bright, zesty flavor of lemon with the unique crunch of poppy seeds, making it an ideal treat for any occasion. Whether you're celebrating a birthday, hosting a tea party, or simply indulging in a sweet afternoon snack, this cake will surely impress your friends and family.

In just 45 minutes, you can prepare this scrumptious cake, which serves up to 12 people—a fantastic option for gatherings or simply to enjoy over several days. Each slice boasts a moist and tender crumb, infused with the freshness of lemon juice and zest, ensuring a burst of citrusy goodness in every bite. The creamy glaze made from confectioners’ sugar, lemon juice, and zest adds a finishing touch that enhances both the flavor and presentation.

Not only is this Lemon Poppy-Seed Cake visually stunning, thanks to its fluted shape and glossy glaze, but it's also a comforting treat that evokes nostalgia with its classic flavors. With just the right amount of sweetness and a hint of tang, this cake is bound to become a new favorite in your baking repertoire. So, roll up your sleeves, gather your ingredients, and let’s create something wonderful together!

Ingredients

  • teaspoon baking soda 
  • 12 servings glaze 
  • cups confectioners' sugar 
  •  eggs 
  • cups flour all-purpose
  • cups granulated sugar 
  •  juice of lemon 
  •  lemon zest 
  •  lemon zest 
  • cup yogurt plain
  • 0.3 cup poppy seeds 
  • 0.5 teaspoon salt 
  • cup butter unsalted softened
  • tablespoons butter unsalted

Equipment

  • frying pan
  • sauce pan
  • oven
  • mixing bowl
  • wire rack
  • baking pan
  • hand mixer
  • skewers
  • kugelhopf pan

Directions

  1. Heat oven to 325 F. Coat a 10-cup fluted cake or Bundt pan with cooking spray.
  2. Combine the flour, poppy seeds, baking soda, and salt in a medium bowl; set aside. In a large mixing bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well incorporated. Beat in the lemon juice. On slow, beat in 1/3 of the dry ingredients, then 1/3 of the yogurt, mixing until just blended. Repeat, alternating the dry ingredients and yogurt. Blend in the zest. Spoon into the baking pan.
  3. Bake 50 to 65 minutes or until a skewer inserted in the cake comes out clean.
  4. Remove the pan to a wire rack and cool 10 minutes. Invert the pan to remove the cake. Make the glaze: Melt the butter in a small saucepan over low heat. Blend in the confectioners' sugar, lemon juice, and zest. Spoon the glaze over the cake while the cake is still warm. Cool completely. Cover and refrigerate up to 2 days ahead.

Nutrition Facts

Calories518kcal
Protein4.84%
Fat35.15%
Carbs60.01%

Properties

Glycemic Index
14.09
Glycemic Load
40.71
Inflammation Score
-5
Nutrition Score
8.4182608594065%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:517.87kcal
25.89%
Fat:20.58g
31.67%
Saturated Fat:11.95g
74.67%
Carbohydrates:79.08g
26.36%
Net Carbohydrates:77.66g
28.24%
Sugar:54.12g
60.13%
Cholesterol:102.9mg
34.3%
Sodium:222.67mg
9.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.37g
12.74%
Selenium:16.37µg
23.39%
Vitamin B1:0.28mg
18.5%
Manganese:0.36mg
18.07%
Folate:68.55µg
17.14%
Vitamin B2:0.27mg
15.97%
Vitamin A:631.35IU
12.63%
Iron:1.97mg
10.93%
Phosphorus:105.79mg
10.58%
Vitamin B3:1.91mg
9.54%
Calcium:75.42mg
7.54%
Fiber:1.42g
5.67%
Copper:0.1mg
5.01%
Vitamin E:0.72mg
4.82%
Zinc:0.72mg
4.82%
Vitamin B5:0.48mg
4.79%
Magnesium:19.12mg
4.78%
Vitamin D:0.63µg
4.22%
Vitamin B12:0.24µg
4.04%
Vitamin C:3.03mg
3.67%
Potassium:111.46mg
3.18%
Vitamin B6:0.05mg
2.74%
Vitamin K:1.67µg
1.59%
Source:My Recipes