Lemon Poppy Seed Cake with Lemon Glaze

Lemon Cake with Lemon Glaze

I was lucky enough to be gifted lemons, grapefruit and oranges the other day by a friend. There has been A LOT of lemon dishes being made. This is one of them.

Lemon Poppy Seed with Lemon Glaze
adapted from Barefoot Contessa

1 1/2 Cups      white wholewheat flour
2 teaspoons     baking powder
1/2 teaspoon    salt
1 Cup              cane sugar
1/2 Cup           poppy seeds
1/2 Cup           buttermilk
1/2 Cup           sour cream
3                      eggs
2 teaspoons     lemon zest (2 lemons)
1 teaspoon      vanilla
1/2 Cup          butter, melted
1/3 Cup          lemon juice

1 Cup             powder sugar
1                     lemon, squeezed
dash                salt

  • Preheat oven to 350 degrees. Butter and flour a loaf pan.
  • In a large bowl shift the flour, baking powder, salt, sugar, poppy seeds.
  • In a smaller bowl whisk together the buttermilk, sour cream,  eggs, lemon zest, vanilla, butter, and lemon juice. 
  • Add the wet ingredients to the dry ingredients, fold together with a spatula. Do not over mix. 
  • Pour  the batter into the prepared loaf pan. 
  • Bake for about 50 minutes or until the toothpick comes out clean. 
  • While cooling make the glaze by add all ingredients together. 
  • Pour glaze over cake while hot. 
  • Enjoy.


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