Lemon Poppyseed Cake Back to Colleen's Recipes

I usually make this cake in an 8-cup bundt pan for fancy occassions or I make 6 mini-loaves to put in Christmas goody bags. And people usually ask for the recipe.

I found this recipe in The New Basics Cookbook. I have doubled the recipe to fit in my pan, and added instructions for that. I have also moved the inclusion of the lemon zest from the dry ingredients to the wet ingredients. Otherwise, I find that the lemon zest sticks to the beaters.

Don't let the length of the recipe daunt you; it's easier to make than you think.

6 Tablespoons milk
6 large eggs
1 Tablespoon vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons loosely packed lemon zest
6 Tablespoons poppyseeds
26 Tablespoons unsalted butter, at room temperature

Lemon Syrup
1/2 plus 4 Tablespoons sugar
1/2 cup fresh lemon juice


1. Preheat the oven to 350 F. Grease and flour a large, fluted tube pan or 6 mini loaf pans or grease 2 standard loaf pans and line the bottom with parchment paper.

2. Lightly combine the milk, eggs, vanilla, and lemon zest in a medium-sized bowl.

3. In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the poppy seeds. Mix on low speed for 30 seconds to blend. Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute.

4. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.

5. Spoon the batter into the prepared pan, and smooth the surface with a spatula. (The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. If your pan is slightly smaller, use any excess batter for cupcakes.)

6. Bake, covering the pan loosely with buttered aluminium foil after 30 minutes to prevent over browning, until a toothpick inserted in the center comes out clean, 55 to 65 minutes.

To get an attractive split down the middle of loaves, wait until the natural split is about to develop (when the cake has cooked for about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall.) When the cake splits, it will open along the mark.

7. Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.

8. As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup. Cool the cake in the pan for 10 minutes.

9. Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow the cake to cool completely.

10. Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly). Serve at room temperature.

16 to 20 portions

Note: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.