Best 2 Lemon Poppy Seed Tea Cake Recipes

In the realm of delectable treats, few can resist the charm of a moist and flavorful tea cake. Among these, lemon poppy seed tea cake stands as a delightful delight, captivating taste buds with its vibrant citrus notes and the delightful crunch of poppy seeds. This article aims to guide you through the process of selecting the perfect recipe for your lemon poppy seed tea cake endeavor, ensuring a culinary masterpiece that will tantalize your senses and leave you craving for more.

Let's cook with our recipes!

LEMON POPPY-SEED TEA CAKE

Lemon Poppy-Seed Tea Cake image

This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h15m

Number Of Ingredients 11

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (from about 2 lemons)
1/4 cup whole milk

Steps:

Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.

LEMON POPPY SEED TEA CAKE

Lemon Poppy Seed Tea Cake image

Make and share this Lemon Poppy Seed Tea Cake recipe from Food.com.

Provided by Kerena

Categories Dessert

Time 1h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup unsalted butter, room temp. plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup sugar
3 large eggs, room temp
2 teaspoons vanilla extract
2 tablespoons lemon zest, grated
1/3 cup fresh lemon juice
1/4 cup milk

Steps:

Preheat oven to 350. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
In a large bowl, using an electrice mixer, beat butter and 2/3 c sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in 2 parts and the milk in one, beginning and ending with flour mixture.
Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. In a medium saucepan bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissole sugar; set syrup aside.
Remove cake from oven. While cake is still in pan, poke several holes in top with toothpick. Set aside 2 Tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place right side up on a platter and brush all over with reserved syrup.
Store covered at room temperature for up to 3 days.
To freeze - wwrap in plastic and then place in a plastic freezer bag. Frezes well up to 3 months. To serve, thaw on counter, unwrapped for 2 hours.

Nutrition Facts : Calories 385.3, Fat 20.6, SaturatedFat 11.8, Cholesterol 126.1, Sodium 212.9, Carbohydrate 45.3, Fiber 1.1, Sugar 25.9, Protein 5.7

Tips:

For the best flavor, use fresh lemon zest and poppy seeds.
To make sure the cake is evenly moist, use room temperature ingredients.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the cake to cool completely before frosting or serving.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make the glaze, whisk together 1 cup of powdered sugar and 2-3 tablespoons of lemon juice until smooth.
You can also use orange zest and poppy seeds in this recipe for a different flavor variation.
For a gluten-free version of this cake, use gluten-free flour.

Conclusion:

This lemon poppy seed tea cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful crumb, tangy lemon glaze, and crunchy poppy seeds, this cake is sure to be a hit with everyone who tries it. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to please. So next time you're looking for a sweet and satisfying snack, give this lemon poppy seed tea cake a try!