Lemon poppy seed cake; A lovely moist cake that looks very simple, is very easy and fast to make, but taste spectacular. Can be served on it's on or with whipped cream and fresh berries.
Great for brunch, or just for an afternoon cup of coffee with your friends.
My son Cass loves anything that has poppy seeds in it. From cakes to shortbread to poppy seed bagels. He always pairs it with a cup of hot chocolate.
1 2/3 cups all-purpose flour
1 cup granulated sugar
3 tbsp poppy seeds
1 tbsp baking powder
1 cup sour cream
1/2 cup butter ( or hard margarine), melted
1/3 cup cooking oil
1/3 cup lemon juice
3 large eggs
1 tbsp grated lemon zest
1/2 cup granulated sugar
6 tbsp water
1/4 cup lemon juice
Butter and line with parchment paper a 9 inch spring-form pan. Preheat the oven to 350˚F.
Combine the flour, sugar, poppy seeds and baking powder into a large mixing bowl. Make a well in the center.
In a large mixing bowl beat the sour cream, melted butter, cooking oil, lemon juice,eggs and the grated lemon zest, until well combined.
Add the wet ingredients to the well in the dry ingredients and stir well with a rubber spatula to combine.
Pour the batter into the prepared spring-form and bake into the preheated oven for 50 minutes or until the toothpick inserted in the middle comes out clean.
To make the syrup:
In a small heavy pan combine all the ingredients. Heat and stir on medium heat until all the sugar has dissolved, boil gently for 2 minutes without stirring. ( you should have about 1/4 cup syrup)
Do not remove the cake from pan. Place it on a cooling rack set on a baking sheet( in case any of the syrup leaks).
Slowly pour the syrup over the hot cake evenly. Let stand in pan until cool and all syrup is absorbed.
Run a knife around the edges to loosen cake. Remove to serving plate.