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Lemon Poppy Seed Cake - High Altitude picture

Lemon Poppy Seed Cake - High Altitude

Baking above 5,000 ft can be a challenge. This cake works well with just a few adjustments from the sea level version.

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

Serves 6 to 8

  1. Preheat the oven to 350F. Position the rack in the center of the oven.
  2. To prepare the loaf pan, grease with butter and then coat the butter with flour, shaking out any excess flour. Line the bottom and two long sides of the pan with parchment paper, and then grease the parchment paper with butter.
  3. In a large bowl whisk together the melted butter, sugar, eggs, lemon zest, juice, extract and buttermilk.
  4. Sift together the flour, baking powder, baking soda, salt and nutmeg and gradually add this mixture to the buttermilk mixture. Stir just until the ingredients are well blended.
  5. Add  the poppy seeds and stir until batter is thick and creamy.
  6. Scoop the batter into the prepared baking pan. (Fill about 2/3 full.) Bake for 50 to 60 minutes, or until the loaf is 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 and cool completely. To serve, slice with a serrated knife. 
Recipe for cooking at sea level or below 5,000 ft:  Lemon Poppy Seed Cake


Thank you Susan!!!! Your work is inspiring and the food is always great!