Lemon Poppyseed Cake

by Lindsay on in Cakes, Desserts

This particular cake has always been one of the go-to birthday cakes in my family — it was my Dad’s favorite, and it’s one of mine too. It’s light and fluffy, and oozes summer. And with lemons in season through the winter… it’s just the right thing when you’re longing for summer days and the weather’s not cooperating yet.

Adding more lemon juice makes this adaptation even more moist, without making it dense or heavy. And the simple syrup provides another kick of moisture in this fluffy delight (thanks for the idea, Sally!). It’s worth the one extra dish!

Lemon poppyseed cake slice

And don’t skip the frosting either. Now that I think of it, maybe we should start glazing AND frosting more things…

Lemon Poppyseed Cake

Sweet and tart at the same time. How can you say no to lemon desserts?

The smells that come out of the oven while it bakes… if it’s warm enough where you are to keep your windows open, you might be making some new friends.

Lemon poppyseed cake

Ready.

Lemon Poppyseed Cake Slice

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Lemon Poppyseed Cake

A light, fluffy summery cake that you can make any time of year.

Course Dessert

Ingredients

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 ¼ cup granulated sugar
  • ¾ tsp salt
  • 4 Tablespoons poppy seeds
  • ½ cup Canola Oil (or other neutral-tasting oil)
  • 5 egg yolks, beaten
  • 5 egg whites, stiffly beaten
  • ¼ tsp cream of tartar
  • ¾ cup milk
  • 2 tsp vanilla
  • 2 tsp lemon rind
  • 1/2 cup lemon juice (juice from about 2 lemons)

Simple Glazing Syrup

  • 1/2 cup 100g granulated sugar
  • 1/2 cup water

Quick Lemon Frosting

  • 1 cup powdered sugar
  • 1-2 Tablespoons warm water
  • 1 Tablespoon butter or margarine
  • 2 tsp lemon rind
  • ½ tsp lemon juice
  • pinch of salt

Instructions

For the cake:

  1. In a large bowl, thoroughly blend flour, baking powder, sugar, salt and poppy seeds.  Make a well in the center and add oil, egg yolks, milk, vanilla, lemon rind and lemon juice.  Mix thoroughly with a spoon until smooth. 

  2. In a stand mixer or with a hand mixer, add cream of tartar to egg whites and beat until whites form very stiff peaks. Gently fold whites into yolk mixture with a rubber spatula.

  3. Pour into well-greased and floured bundt pan (The Kitchn's classic method is my go-to magic).  Bake in low oven, 325 deg F for 45 to 50 minutes (or until done).  Let stand for at least 15 to 20 minutes before removing from pan.  If the cake hasn't pulled away from the edges, use a butter knife to loosen the edges and middle before turning upside down.

For the simple soaking syrup:

  1. Stir sugar and water in a saucepan over medium heat. Make sure to keep stirring until the sugar has dissolved, and then remove from heat.

  2. Place the slightly-cooled bundt cake on a wire rake over a large plate or serving dish -- or anything you don't mind using to catch the excess syrup as it drips off the cake. Spoon the syrup on top of the cake -- and don't hesitate to make a second pass with the syrup that's dripped off onto your dish. Allow cake to cool before frosting.

For the frosting:

  1. In a small bowl, combine all ingredients and mix until smooth.  Drizzle on cake.  If frosting is too thick, add more water.  Top with grated lemon rind, if desired.