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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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One of my favorite cakes....tart, sweet, rich, buttery....and poppyseeds, too! And then there's that fresh lemon glaze...... Ingredients:
1 cup poppy seeds |
1/3 cup honey |
1/4 cup water |
1 1/2 sticks unsalted butter |
3/4 cup sugar |
1 tablespoon lemon zest |
1 teaspoon vanilla extract |
2 eggs |
2 1/4 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
2 1/2 tablespoons fresh lemon juice |
1 cup sour cream |
1 cup sugar |
1/2 cup fresh lemon juice |
Directions:
1. In pot, combine poppyseeds, honey and water and cook, stirring frequently, until water evaporates (about 5 minutes). Set aside and cool. When cool, add 2 1/2 T. fresh lemon juice. Stir well, set aside.
2. Cream butter and sugar until fluffy add zest and vanilla. Add eggs one at a time beating well. Then add poppyseed mixture, combining well. Combine and sift four, baking soda, baking powder and salt. By hand, add dry ingredients and sour cream in 3 stages alternating wet and dry ingredients and ending with sour cream. Spoon batter into buttered and floured tube pan. Smooth top of batter and tap pan on counter to remove air bubbles.
3. Bake 1 hour and 15 minutes until pick comes out clean. Cool in pan on rack for 15 minutes and then invert onto platter and make glaze.
4. Glaze: Combine, in pot, 1 c. sugar and 1/2 c. fresh lemon juice and bring to boil over moderate heat. Cook 1-2 minutes. Remove from heat and frush glaze on all sides to seal in moisture.
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