Lemon poppy seed cake

Votes: 2

Time: 3 hours 45 minutes
Complexity: easily
Servings: 10 - 12

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 307, total fat 12 G., saturated fats 6 G., proteins 4 G., carbohydrates 48 G., fiber 1 G., cholesterol 67 mg, sodium 177 mg, sugar 31 G.

This lemon cake has a bright, refreshing citrus flavor, is soft and very moist, and the crunchy poppy seeds create a pleasant contrast. Lemon juice is added to the batter, the syrup for soaking, and the glaze. It will be delicious, but not too sour! While the cake is still warm, drizzle it with lemon syrup and let it soak, then drizzle with glaze before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

1 cup of sour milk or kefir, shake
1/3 cup poppy seeds (50 g)
110 g unsalted butter, room temperature
2.5 cups granulated sugar, divided
4 large eggs, room temperature
1 tsp vanilla extract
1/3 cup grated lemon zest (4-5 large lemons)
2 and 3/4 cups premium flour
1/4 cup cornstarch
1 teaspoon coarse salt
0.5 tsp baking powder
0.5 tsp of soda
3/4 cup freshly squeezed lemon juice, divided

Glaze

1 cup sifted powdered sugar
1.5 tbsp freshly squeezed lemon juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, lemon juice, powdered sugar, lemon zest, starch, poppy

Cooking the dish according to the recipe:

Pour the curdled milk into a 2-cup measuring cup, stir in the poppy seeds and let sit at room temperature for at least 2 hours.
Preheat oven to 350°F (175°C). Generously spray the inside of a round cake pan with cooking spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 2 cups of sugar on medium speed for about 5 minutes until fluffy and light yellow. Mixing on low speed, add the eggs one at a time, mixing thoroughly after each addition, then add the vanilla extract and lemon zest. Periodically scrape down the sides of the bowl with a silicone spatula.
Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup lemon juice to the poppy seed buttermilk. With the mixer running on low speed, alternately add the flour mixture and buttermilk (in three additions), beginning and ending with the flour. Scrape down the sides of the bowl with a spatula to thoroughly incorporate.
Pour the batter into the prepared pan, smooth the surface and bake for 40-50 minutes, until a cake tester inserted into the cake comes out clean.
Meanwhile, in a small saucepan, combine the remaining 1/2 cup granulated sugar and the remaining 1/2 cup lemon juice. Heat over high heat until the sugar dissolves. Set aside. When the cake is done, let it cool in the pan for 10 minutes, then turn it out onto a wire rack set on a large plate.
Slowly pour the warm lemon syrup over the cake, allowing it to drip and be absorbed. Set aside for at least 30 minutes to allow the cake to cool completely.
Glaze:

In a small bowl, combine powdered sugar and lemon juice, adding a little more powdered sugar or lemon juice to achieve the desired consistency. Pour the glaze over the cake, letting it drip down the sides. Transfer to a flat plate and serve.