Brittany Clapp Recipe

Lemon Poppy Seed Cake

By Brittany Clapp pnwlove


Rating:
Serves:
Depends on how big you make the slices! :)
Prep Time:
Cook Time:
Method:
Bake
Comments:

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

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

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155 Comments

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Hattie Blackmon SureGoodness
Sunday at 5:26 PM
I couldn't wait to try this recipe as I had all the ingredients! As directed, I did double the glaze. This cake is so delicious; my church family just loved it.
If anyone ever want a Lemon Poppy Seed Cake, this is the one.
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Thursday at 9:05 AM - sallye bates shared this recipe with discussion group: LIVELY DISCUSSIONS SPOKEN HERE.
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Christine Thomas Daswolfie
Tuesday at 12:24 PM
Doreen,
I know that you can get butter flavoring at King Arthur's On-line site and getting it shipped to you should be no real problem at all.

Good Luck.
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Mona Greer kentuckylady1717
Monday, May 18 at 7:18 AM
Poppy Seed cake is really good, my sister gave me her recipe that she got from her neighbor who used to bake them and always took her family some over, so I made it and it is absolutely delicious....my recipe is a little different than this one tho.....I haven't made it in yrs....time to get the bundt cake pan out :) thanks for the reminder....:)
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Tammy Nehotte tlnehotte
Sunday, May 17 at 6:28 PM
Hi there!
Do you pour the glaze on while it's still in the pan, then turn out once it's absorbed or are you taking the cake out right away?
Thanks