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Ingredients
| cake flour: 1 1/3 cups |
| salt: 1/2 tsp |
| baking soda: 1/2 tsp |
| poppy seed: 3 Tbl |
| sweetened condensed milk: 3 Tbl |
| lemon juice: 1 Tbl (freshly squeezed) |
| lemon juice: 1 tsp (freshly squeezed) |
| lemon zest: 1 1/2 tsp (finely grated) |
| salted butter: 1/3 cup (softened) |
| honey: 3/4 cup |
| eggs: 1 (large) |
| eggs: 1 (yolk) |
| powdered sugar (for dusting) |
Lemon Poppy Seed Cake Recipe
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Heat oven to 350°F Butter and flour 9-inch round cake pan.
- In small bowl, sift together flour, salt and baking soda; stir in poppy seeds and set aside.
- In another small bowl, combine sweetened condensed milk, lemon juice and lemon zest; set aside.
- In large bowl, beat butter with electric mixer. Slowly add honey and continue beating. Add egg and yolk, and mix well.
- Alternately add flour mixture and milk mixture to butter mixture, beating after each addition.
- Pour batter into prepared pan and bake for 30 minutes.
- Reduce oven temperature to 325°F and continue baking for an additional 10 to 15 minutes, or until toothpick inserted in center comes out clean.
- Cool completely in pan, then turn out onto platter. With sieve, dust with confectioner’s sugar. Serve with vanilla ice cream and honey, if desired. Yields 8 servings.