LEMON POPPY SEED CAKE WITH CANDIED LEMONS
Provided by Trisha Yearwood
Categories dessert
Time 3h25m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
- Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined.
- Pour the batter into the tube pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.
- For the glaze: While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners' sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired and Candied Lemons. This cake is great served warm and will keep refrigerated for up to 2 weeks.
- Bring a medium saucepot with water to a boil and remove from the heat. Place the lemon slices in the hot water and let sit 1 to 2 minutes until the slices soften. Drain the slices from the water and place into an ice bath; leave in the ice water until the sugar syrup is ready.
- Put 1 3/4 cups of the granulated sugar and 1 3/4 cups water in a saute pan and bring to a boil. Reduce the heat to medium low. Place the slices directly into the sugar syrup and cook on medium low for 1 hour. Remove the slices to a rack on a baking sheet to dry.
- Toss the slices in the remaining 3/4 cup granulated sugar to coat. Store in an airtight container until using.
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Desmond domola
[email protected]This cake is amazing! It's so moist and flavorful. I love the candied lemons on top. They add a nice crunch and a pop of flavor. I will definitely be making this cake again and again.
Aqsa Ilyas
[email protected]I followed the recipe exactly and my cake turned out dry and crumbly. I'm not sure what went wrong.
Jackson Cedric
[email protected]This cake is delicious! The lemon flavor is perfect and the poppy seeds add a nice crunch. I will definitely be making this cake again.
Anees Kutchi
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would omit the candied lemons next time.
Andrea Aimable
[email protected]I've made this cake several times now and it's always a hit. It's so moist and flavorful. I love the candied lemons on top. They add a nice crunch and a pop of flavor.
Munna Topadar
[email protected]This cake is so easy to make and it always turns out perfect. I love the combination of lemon and poppy seeds. It's the perfect cake for any occasion.
Gracelyn Blomker
[email protected]I baked this cake yesterday and it was a huge success! My family loved it. The cake was moist and flavorful, and the candied lemons added a nice touch of sweetness and texture. I will definitely be making this cake again.