← All recipes

The Lemon Poppyseed C

The Lemon Poppyseed C is built on Sunflower Seed Oil, Demerara Sugar, Eggs, Milk, and Vanilla. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 1 cup
• 4
• 1/4 cup
• 2 tsp
• 2 cup
• 1 tsp
• 1/2 tsp
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   GLAZE 1/2 cup demerara sugar 1/2 cup fresh lemon juice

2. 2

   In electric mixer blend oil, sugar and eggs. Add milk and vanilla.

3. 3

   Blend.

4. 4

   Sift flour, baking powder. Add salt and poppyseeds. On low speed add dry ingredients to wet and blend just until combined.

5. 5

   Fold in lemon rind by hand.

6. 6

   Pour batter into an oiled 6 to 8 cup bundt cake pan.

7. 7

   Bake in a 350F oven for 40 to 50 minutes or until done.

8. 8

   To make glaze, combine the 1/2 cup sugar and lemon juice. Heat, stirring, until sugar is just dissolved.

9. 9

   Remove cake from oven, cool 10 minutes then invert on to plate.

10. 10

    Using a fork, poke holes over entire surface of cake and carefully pour on glaze.

11. 11

    Let soak before serving.