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City Restaurant's Poppy Seed Cake

Courses: Dessert
Serves: 12 people

Recipe Ingredients

  Cake
3/4 cup 148g / 5.2ozButter - plus more
2 1/4 cups 140g / 4.9ozFlour - plus more
1 cup 110g / 3.9ozPoppy seeds
1/3 cup 78mlHoney
1/4 cup 59mlWater
3/4 cup 148g / 5.2ozGranulated sugar
1 tablespoon 15mlGrated lemon zest
1 teaspoon 5mlVanilla extract
2   Eggs
1 cup 237mlSour cream
1 teaspoon 5mlSalt
2 1/2 tablespoons 37mlLemon juice
1 teaspoon 5mlBaking soda
1/2 teaspoon 2.5mlBaking powder
  Lemon Glaze
6 tablespoons 90mlLemon juice
3/4 cup 148g / 5.2ozPowdered sugar

Recipe Instructions

For the Cake: Heat the oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.

Combine the poppy seeds, honey and water in a saucepan and cook over low heat until the water evaporates, stirring frequently, 4 to 5 minutes. Cool.

Cream together the butter, sugar, lemon zest and vanilla. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream, poppy seed mixture, salt and lemon juice at low speed, combining thoroughly.

Sift together the flour, baking soda and baking powder. Add the flour mixture to the poppy seed mixture. Beat at low speed until thoroughly combined.

Pour the batter into the pan. Bake until the cake draws away from the sides of the pan and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cover with foil if the cake browns too quickly. Remove the cake from the pan and cool to lukewarm.

For the Lemon Glaze: Combine the lemon juice and powdered sugar in a saucepan. Bring to boil and cook until a thin syrup is formed, 1 to 2 minutes. Brush the glaze over the lukewarm cake.

This recipe yields 12 servings.

Each serving: 413 calories; 455 mg sodium; 74 mg cholesterol; 22 grams fat; 11 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.92 grams fiber.

Source:
The Los Angeles Times, 07-10-2002

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