Zutaten für Penelope's Lemon Poppy Seed Cake
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup milk
- 1 cup (2 sticks) unsalted butter, softened
- Lemon Extract
- Almond Extract
- Flour
- Baking Powder
- Baking Soda
- Salt
- Poppy Seeds
- Lemon, Juice Of
- ½ cup powdered sugar (for glaze)
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Zubereitung von Penelope's Lemon Poppy Seed Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon lemon zest.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in 2 tablespoons poppy seeds.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Optional Lemon Glaze:** In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons lemon juice, and a pinch of salt until smooth. Drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
152 g
Sugar
859g
Fat
328g
Carbs
123g
