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This is a recipe from Gourmet magazine that I want to try.


  • 1 1/4 cups AP flour
  • 1 teaspoon baking powder
  • 1 teaspoon finely grated fresh lemon zest
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons poppy seeds
  • 1 1/2 cups confectioners sugar
  • 3 tablespoons fresh lemon juice


  • Put oven rack in middle position and preheat oven to 375 degrees. Butter 9 inch round cake pan.
  • Whisk together flour, baking powder, lemon zest and salt.
  • Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes.
  • Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
  • Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes.
  • Cool cake in pan on rack 5 minutes, then invert onto rack.
  • Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.

Categories: Cake  Dessert  Fruit 

Author Credit: Gourmet Magazine

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