Lemon Poppy Seed Cake
Lemon glaze
Serving Size
12
Active Time
~15 min
Total Time
~86 min
Ingredients
- Cake Batter:
- 2¼ cups all-purpose flour
- ¾ teaspoon kosher salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ cup unsalted butter, at room temperature
- 1½ cups granulated sugar
- Zest of 3 lemons
- 3 eggs
- ½ cup buttermilk
- 3 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- Lemon Glaze:
- ½ cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
From Your Pantry
unsalted butter or nonstick cooking spray
Equipment
Mixing bowl
sifter
stand mixer (optional)
rubber spatula
whisk
Brava loaf pan
wire cooling rack
Nutrition Information
Allergens: Eggs, Wheat (Gluten), Milk
-
1
Make cake batter
- Over medium bowl, sift together flour, salt, baking powder, and baking soda; set aside.
- In bowl of stand mixer fitted with paddle attachment, beat together butter, sugar and lemon zest on medium speed until mixture is light and fluffy, about 5 minutes. Stop mixer, using a spatula, scrape down bowl and beater.
- Add eggs one at a time and beat until combined.
- In small bowl, stir together buttermilk and lemon juice.
- Add flour mixture and buttermilk mixture, alternating between flour and buttermilk; mix well.
- Add poppy seeds and beat until blended.
-
2
Pour batter into pan
- Lightly butter or spray Brava loaf pan; pour batter into pan.
-
3
Bake cake
- Press green button to begin preheating.
- When Brava is preheated, slide loaf pan into top shelf. Press green button again to begin baking.
- While food cooks, prepare glaze.
-
4
Make lemon glaze
- In small bowl, whisk together confectioners’ sugar and lemon juice until smooth.
-
5
Cool cake & glaze
- When your food is done, transfer pan to wire rack and let cool before glazing.
- When pan is cool enough to handle, transfer cake to serving platter and pour glaze over cake.
- Cut cake into slices.
