INA GARTEN LEMON POPPYSEED CAKE
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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Mohammad Tariq
[email protected]Overall, this is a great recipe for lemon poppyseed cake. It's easy to make, delicious, and perfect for any occasion.
Sinner
[email protected]This cake is a bit dense, but I like that. It's not too sweet, and the lemon flavor is very prominent.
Dan Gillespie
[email protected]The poppy seeds add a nice crunch and texture to the cake. I love the contrast between the soft cake and the crunchy seeds.
Sophia G
[email protected]I love that this recipe uses fresh lemon juice and zest. It really gives the cake a bright and flavorful taste.
Ebony Jackson
[email protected]This cake is perfect for any occasion. It's light and fluffy, and the lemon flavor is just right.
masked shuffler
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great!
Syed tawakal ali Sherazi
[email protected]This is the best lemon poppyseed cake I've ever had! The recipe is simple to follow and the results are amazing.
Larry Fundz
[email protected]I made this cake for a potluck and it was gone in minutes! Everyone raved about how delicious it was.
tumi tk
[email protected]The lemon flavor in this cake is just right - not too overpowering, but still very noticeable.
Calvin Kinzer
[email protected]This cake is easy to make and always a crowd-pleaser. I've even used it as a birthday cake!
Sarah Tague
[email protected]I've made this cake several times now, and it always turns out perfect. It's my go-to recipe for lemon poppyseed cake.
Efosa Michael
[email protected]The glaze on this cake is everything! It's sweet and tangy, and it really complements the lemon flavor of the cake.
Dipesh Gede
[email protected]I'm not a huge fan of lemon poppyseed cake, but this recipe changed my mind. It's so moist and flavorful, I couldn't resist going back for seconds.
Frank Katingo
[email protected]This cake was a hit at my party! Everyone loved the light and fluffy texture, and the lemon glaze was the perfect finishing touch.
mashood shah
[email protected]Followed the recipe and it turned out amazing! So moist and flavorful, a definite keeper.
Suko Zwane
[email protected]This lemon poppyseed cake is a delightful treat! The zesty lemon flavor and the crunchy poppy seeds create a perfect balance of flavors.