Photo: David Holifield
Moist Lemon Poppy Seed Cake
9 ingredients
1 -9 x 5 inch loaf cake
openrecipes
"This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!"
Estimated Nutrition (whole recipe, rough)
696
Calories
20g
Protein
18g
Fat
112g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/4 cups cake flour
- 1 1/8 cups white sugar
- 1 teaspoon salt
- 1 1/2 tablespoons lemon zest
- 4 1/2 tablespoons poppy seeds
- 1 1/3 cups unsalted butter, softened
- 5 eggs
- 3/4 cup white sugar
- 3/4 cup lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes