Thursday, January 22, 2009

Lemon Poppyseed Cake

I wrote about the birthday this cake was made for on my vox blog ( and here is the recipe Laura and I made:

Lemon Poppyseed Cake

(based on the Poppyseed Lemon Cake at --- I changed it bec/ we changed the recipe AND I like the name better;)

1/4 cup butter, softened
1 cup packed brown sugar
2 eggs
4 egg whites
1 cup fat-free plain yogurt (we used regular sour cream)
1/4 cup canola oil (we used olive oil)
2 tablespoons lemon juice (we used freshly squeezed)
3 1/2 cups all-purpose flour
2 tablespoons grated lemon peel (we zested and used 3 T.)
4 teaspoons poppy seeds (we used more)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt (we used sea salt)
1 cup fat-free milk (used whole)
1 cup confectioners' sugar (added more)
2 1/2 tablespoons lemon juice (added more)
1/2 teaspoon poppy seeds (used more)

1. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
2. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.
ALL RIGHTS RESERVED © 2009 Printed from 1/22/2009

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