Moist Lemon Poppy Seed Cake
Recipe: #16267
December 07, 2014
Categories: Desserts, Cakes, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! One cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in 1/2 cup more."
Original is 12-14 servings
Ingredients
Nutritional
- Serving Size: 1 (111.4 g)
- Calories 334.2
- Total Fat - 19 g
- Saturated Fat - 5.1 g
- Cholesterol - 47.4 mg
- Sodium - 369 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 1.4 g
- Sugars - 18.6 g
- Protein - 5.1 g
- Calcium - 46.9 mg
- Iron - 0.6 mg
- Vitamin C - 9.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Set oven rack to second lowest position.
Step 3
Grease a 13x9-inch baking pan.
Step 4
In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
Step 5
Add in eggs; beat well until combined (about 2 minutes).
Step 6
In another small bowl, stir together flour, baking soda and salt.
Step 7
Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
Step 8
Add/mix in poppy seeds until combined.
Step 9
Spread batter into prepared pan.
Step 10
Bake for 30-35 minutes, or until cake tests done with a toothpick.
Step 11
Cool the drizzle with glaze or dust with confectioners' sugar.
Tips
- 13 x 9-inch baking pan
0 Reviews
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