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Lemon Poppy Seed Cake picture

Lemon Poppy Seed Cake

Lemon cake is as good for dessert as it is for breakfast or tea time. Make this lemon cake in one large loaf pan, or split up the batter and make mini loaves. They make great gifts!

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  • butter and flour for greasing the pan
  • 8 tablespoons (4 ounces) unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon extract
  • 1 cup lemon yogurt or buttermilk
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup poppy seeds
  • Special equipment:
  • 9-inch x 5-inch loaf pan, or 1 mini loaf pan with 8 slots

Serves 6 to 8

  1. Preheat the oven to 350F. Position the rack in the center of the oven.
  2. To prepare the baking pan(s), grease with butter then coat the butter with flour, shaking out any excess flour. Line the bottom and two sides of the pan(s) with parchment paper then grease the parchment paper with butter.
  3. In a large bowl whisk together the melted butter, sugar, eggs, lemon zest, juice, extract and lemon yogurt or buttermilk.
  4. Sift together the flour, baking powder, baking soda, salt and nutmeg and gradually add this mixture to the yogurt (buttermilk) mixture. Stir just until the ingredients are well blended.
  5. Add the poppy seeds and stir until the batter is thick and creamy.
  6. Scoop the batter into the prepared baking pan(s). (Fill about 2/3 full.) Bake a large loaf for 55 to 60 minutes, or mini loaves about 30 minutes, or until the loaf (loaves) are golden on top and slightly cracked, and a toothpick inserted in the center comes out clean.
  7. Cool in the pan on a wire rack for 10 minutes, then turn out of the pan and cool completely. To serve, slice with a serrated knife.
If baking above 5,000 ft. try this:  Lemon Poppy Seed Cake - High Altitude

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