Lemon Poppy Seed Tea Cake |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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From Martha Stewarts Everyday Living magazine Ingredients:
3/4 cup unsalted butter, room temp. plus more for pan |
1 1/2 cups all-purpose flour, plus more for pan |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons poppy seeds |
1 cup sugar |
3 large eggs, room temp |
2 teaspoons vanilla extract |
2 tablespoons lemon zest, grated |
1/3 cup fresh lemon juice |
1/4 cup milk |
Directions:
1. Preheat oven to 350. Butter and flour a 9 x 5 loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
2. In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
3. Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
4. Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
5. Store covered at room temperature for up to 3 days.
6. To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.
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