Lemon Poppy-seed Cake


1-1/4 cup all-purpose flour
1/4 cup poppy seeds
4 tsp finely chopped grated lemon zest
1 tsp baking powder
1/4 tsp salt
1/4 cup lemon juice
2 tbsp sour cream
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup icing sugar
3 eggs
icing sugar


  1. In bowl, stir together flour, poppy seeds, zest, baking powder and salt until well combined; set aside.
  2. In separate bowl, stir together lemon juice and sour cream until smooth; set aside.
  3. In another bowl, using electric mixer, cream butter until light in colour. Add granulated and icing sugars; beat for 2 minutes or until light and fluffy. With mixer running, add eggs, one at a time, scraping down sides of bowl after each addition.
  4. Adding flour and lemon juice mixtures alternately to egg mixture in two additions each, mix batter until smooth; scrape into greased 9-inch round cake pan. Bake in 350ºF (180ºC) oven for 30 to 35 minutes or until golden and tester inserted in centre comes out clean. Let cool in pan. Sprinkle with icing sugar.

Makes 12 to 15 servings.

Source: Style at Home

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