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Light Lemon Poppy Seed Cake

This cake is moist and delicious; especially if you love the flavoring of the fresh lemon syrup. The cake is lovely and unusual to look at: white with black dots from the poppy seeds. It's easy to take to a picnic, potluck or gourmet dinner. A rich moist lemony cake, soaked with a rich lemon syrup after baking. This cake will last a week at room temperature, and it freezes well. Enjoy!!!

Posted on November 30, 2009

Makes 12 servings

IngredientsLight Lemon Poppy seed Cake

6 tbsp butter, softened

1-1/4 cup sugar

1 tbsp grated lemon peel

2 eggs

2 egg whites

2-1/2 cups cake flour

1-1/3 cup buttermilk

2 tbsp poppy seeds

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground allspice

1/4 cup lemon juice, fresh 


1. Beat butter and 1 cup sugar until crumbly. Add lemon peel; mix well. Add eggs and egg whites, one at a time.

2. Combine the flour, poppy seeds, baking powder, baking soda, salt and allspice. Add the flour mixture alternately with buttermilk.

3. Transfer to a tube pan (10 Inch). Bake at 350 F for 40-45 min. Cool in pan for 10 min and the remove to a wire rack.

Lemon Syrup: Combine the lemon juice and the remaining sugar. Cook and stir until mixture comes to a boil; cook until the sugar is dissolved. Using a fork, poke holes in top of the cake and slowly pour the syrup over the cake.




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