Pascha Recipes
Lemon Poppyseed Easter Cake
Yield: 12 to 16 servings
Ingredients
Cake
- 2 2/3 cups sifted cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons poppyseeds
- 2 lemons
- 1 scant cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup butter, softened but fairly firm
- 1 3/4 cups granulated sugar
- 4 eggs
Glaze
- 1 cup sifted confectioners' sugar
- Grated zest of 1 lemon (yellow part of peel)
- 2 tablespoon fresh lemon juice
Instructions
- Heat oven to 350 degrees F. Grease a 10 inch tube pan or similar Bundt pan. Sprinkle a little flour into the pan and shake to coat all over. Shake out excess flour.
Cake
- Sift together flour, baking powder and salt. Sift again. Add poppy seeds.
- Grate the zest, the yellow part of the rind, on the lemons. Set aside.
- Halve the lemons, squeeze out their juice and pour into a glass measuring cup. Add milk to measure a total of 1 cup. Add vanilla extract. (Combining lemon juice and milk causes the milk to curdle. Batter may be lumpy, but that is okay.)
- In a large bowl, beat butter until creamy and no lumps remain, a minute or so. Beat on high speed as you gradually add sugar and lemon zest. Beat for 3 to 5 minutes until the mixture is light. Add eggs, one at a time, beating well after each addition until the color is uniform. Scrape the sides of the bowl after each beating.
- Add the flour mixture in 3 parts, alternating with the milk in 2 parts, stirring with wooden spoon or with the beaters set on low.
- Spoon into pan and bake for 60 to 70 minutes, or until the cake is golden brown and springs back when lightly pressed with your finger.
- Cool for 10 minutes in the pan, turn it out on a wire rack.
- Cool a few minutes more then drizzle with glaze.
Glaze
- Mix sugar, grated lemon zest and lemon juice. Pour over warm cake.