:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/voItTrA7qfHto4pAhZW3/ed2a775822b47ef34d712557f21abc.jpeg "Traditional Old-Fashioned Moist Poppy Seed Cake")
Source: Pixabay
Traditional Old-Fashioned Moist Poppy Seed Cake
The poppy seed cake is a wholesome, moist and flavor-fetching quaintly classic treat. With its dense texture and smooth, slight crunch from poppy seeds, it is an excellent dessert option for high tea, small parties, or a cozy family gathering.
Ingredients
Ingredients:
- 2 cups all-purpose flour
- 11⁄2 cups crystal sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon whole poppy seeds
- 1 Cup unsalted butter, softened
- 1 Cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of one large lemon
Glaze:
- 1 Cup confectionery sugar
- 1⁄2 teaspoon vanilla extract
- 2 teaspoons lemon juice
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Directions
Preheat your oven to 375°F (190°C). Grease and flour a 9-inch bundt pan.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and poppy seeds.
In another large bowl, beat the butter until it is fluffy, then add buttermilk and eggs one at a time, making sure to mix well after each egg.
Stir in the vanilla extract and lemon zest.
Gradually mix in the dry ingredients into the wet, stirring until just combined.
Pour the batter into the prepared bundt pan, then bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for about 10 minutes, then invert it onto a serving plate to cool completely.
To prepare the glaze, whisk together the powdered sugar, vanilla extract and lemon juice in a small bowl. If the consistency is too thick, add more lemon juice 1 teaspoon at a time. Pour over the cooled cake before serving.
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