City Restaurant's Poppy Seed Cake

Recipe Ingredients

		Cake
3/4 cup	148g / 5.2oz	Butter - plus more
2 1/4 cups	140g / 4.9oz	Flour - plus more
1 cup	110g / 3.9oz	Poppy seeds
1/3 cup	78ml	Honey
1/4 cup	59ml	Water
3/4 cup	148g / 5.2oz	Granulated sugar
1 tablespoon	15ml	Grated lemon zest
1 teaspoon	5ml	Vanilla extract
2		Eggs
1 cup	237ml	Sour cream
1 teaspoon	5ml	Salt
2 1/2 tablespoons	37ml	Lemon juice
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Baking powder
		Lemon Glaze
6 tablespoons	90ml	Lemon juice
3/4 cup	148g / 5.2oz	Powdered 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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