This sweet Mother's Day treat comes to us from reader Angie M. Biggin of Lyons, Illinois. Serve this easy Lemon Poppy-Seed Tea Cake along with other afternoon-tea desserts.
Ingredients
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¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pan
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1 ½ cups all-purpose flour, (spooned and leveled), plus more for pan
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¾ teaspoon baking powder
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½ teaspoon salt
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2 tablespoons poppy seeds
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1 cup sugar
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3 large eggs, room temperature
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2 teaspoons pure vanilla extract
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2 tablespoons grated lemon zest
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⅓ cup fresh lemon juice (from about 2 lemons)
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¼ cup whole milk
Directions
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Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch (8-cup capacity) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
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In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
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Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
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Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Turn cake out of pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room temperature for up to 3 days.
Cook's Notes
To freeze this cake: Wrap in plastic, place in a resealable plastic bag, and freeze up to three months; to serve, thaw on counter, unwrapped, for two hours.