Brittany Clapp Recipe

Lemon Poppy Seed Cake

By Brittany Clapp ColemansMommy


Recipe Rating:
 9 Ratings
Serves:
Depends on how big you make the slices! :)
Prep Time:
Cook Time:
Cooking Method:
Bake

Brittany's Story

First off: YOU WILL NEED A BUNDT PAN :)
Now, that's out of the way.. here goes!

This was my mom's recipe.. and she passed it on to me through her hand written cookbook for my new cooking ventures!
I normally.. just as she does, double the glaze recipe.. and add more lemon than it calls for. I just LOVE the sweet and sour kick I get in my mouth.
This is a decadent.. moist.. and incredibly flavorful recipe! I do hope you try it.. love it.. and use it again and again!
(I can honestly say.. that this is one of my favorites!)

Enjoy!
~Brittany

Blue Ribbon Recipe

Notes from the Test Kitchen:
This cake is so wonderfully moist! I love lemon-flavored cakes, so we did double the amount of glaze. The results were fantastic - a must for any lemon lover!

Ingredients

WET INGREDIENTS
3
eggs
1 1/8 c
oil
1 1/2 c
milk
2 tsp
almond extract
2 tsp
butter extract/flavoring
DRY INGREDIENTS
2 1/4 c
sugar
3 c
flour
1 1/2 tsp
salt
1 1/2 tsp
baking powder
1 1/2 tsp
poppy seeds
GLAZE (I ALWAYS DOUBLE.. AND ALWAYS ADD MORE LEMON THAN CALLED FOR!)
1/4 c
lemon juice, fresh
3/4 c
powdered sugar
1 tsp
butter extract/flavoring
1 tsp
almond extract
1 tsp
vanilla extract
Kitchen Crew

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Directions Step-By-Step

1
Preheat your oven to 350 degrees.
2
WET INGREDIENTS: Beat eggs, oil, milk, almond extract, and butter extract/flavoring in one bowl.
3
DRY INGREDIENTS: SIFT the sugar, flour, salt, baking powder, and poppy seeds into a bowl.
4
Add the ingredients together in 3 increments.. (thirds) mixing between each addition.. into another bowl and mix together and thoroughly.
5
Take a bundt pan.. grease it down really well with cooking spray.. really really well.. flour the bundt pan really well, and pour in your batter. Tap the pan on your counter to release any bubbles out of the batter mixture, and pop in a preheated oven!
6
Bake for about an hour.. until the top starts to crack, and is golden brown.. and looks really tasty! It might need a few more minutes.. you never know, each oven is different!
7
While your beautiful bundt cake is baking.. make your glaze.. I always double this recipe.. and add quite a bit more lemon juice than is called for.. just mix it up..dump everything in..and mix well..
8
(I always put the pretty part of the cake down.. the bottom of it soaks up more glaze.. and it's MUCH tastier!) Once your cake is done.. with a HOT cake.. take a chopstick.. and poke holes all over.. be generous.. show this cake some LOVE! All over.. and when you think you've poked enough.. show it some more love and add a few more! Double your glaze.. add more lemon.. and pour slowly and carefully over your tasty, upside down, hole riddled, bundt cake.

Next, have a slice while it's warm! (with a glass of milk!) and try to stay out of it!

Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American


  • Comments

  • 1-5 of 135
  • user
    Doreen Fish dfish - Mar 19, 2011
    Brittany..I have to ask...the butter extract is not something available here in Northern Ontario, Canada...what is a good sub and what do u suggest???Thanks!!
  • user
    Brittany Clapp ColemansMommy - Mar 19, 2011
    Well.. it's really butter flavoring.. and I normally find it in Walmart and Albertsons.. you could try extra Almond flavoring..that might give it a little more oomf!
    Thanks for the question! I'm baking one right now so I can post a photo! I should have one up in about 30 minutes or so!
  • user
    Doreen Fish dfish - Mar 19, 2011
    Yeah...we don't always have these neat ingredients like you do across the border...is the butter extract a liquid?
  • user
    Brittany Clapp ColemansMommy - Mar 19, 2011
    It is! I did some checking around.. you can find it at specialty stores.. it's up to your discretion.. it adds a subtle flavor.. and if you don't have it..and can't use it, don't sweat it... go with the flow.. and if you ever visit the states.. stock up and try it! It's soooooooooooo worth it! (I bake this cake so often that I run out often! Lol!)

    Also.. in measurements of lemons.. I use 6 juicy lemons.. large... roll them on the counter top to release the juice from the fruit, and juice them!

    Enjoy!
  • user
    Brittany Clapp ColemansMommy - Mar 19, 2011
    Ah.. you might be able to buy it on amazon.. just a thought!