Dust the top of this Lemon Poppy Seed Cake recipe with confectioner's sugar, and your guests will be chomping at the bit.
Take a few fresh lemons, poppy seeds and about an hour of preparation, and give this Lemon Poppy Seed Cake recipe a shot.
1 1⁄3 cups cake flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
3 tablespoons poppy seeds
3 tablespoons sweetened condensed milk
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 1⁄2 teaspoons finely grated lemon zest
1⁄3 cup butter, softened
3⁄4 cup honey
1 large egg plus 1 egg yolk
Confectioner’s sugar for dusting
Heat oven to 350°F. Butter and flour 9-inch round cake pan.
In small bowl, sift together flour, salt and baking soda; stir in poppy seeds and set aside.
In another small bowl, combine sweetened condensed milk, lemon juice and lemon zest; set aside.
In large bowl, beat butter with electric mixer. Slowly add honey and continue beating. Add egg and yolk, and mix well.
Alternately add flour mixture and milk mixture to butter mixture, beating after each addition.
Pour batter into prepared pan and bake for 30 minutes.
Reduce oven temperature to 325°F and continue baking for an additional 10 to 15 minutes, or until toothpick inserted in center comes out clean.
Cool completely in pan, then turn out onto platter. With sieve, dust with confectioner’s sugar. Serve with vanilla ice cream and honey, if desired. Yields 8 servings.