How to Make a Yummy Buttermilk Lemon Poppyseed Cake
When you want a light, refreshing, and tasty recipe for dessert, give this Buttermilk Lemon Poppyseed Cake a try. This cake makes a great dessert for reunions, office luncheons, pitch-in dinners, church suppers, or just for a simple family meal. It is also a perfect cake to serve at a shower, cookout, or just to enjoy with a cup of coffee.
BUTTERMILK LEMON POPPY SEED CAKE
6 tbsp butter, softened
1 1/2 cups sugar, divided
1 tbsp grated lemon peel
2 eggs
2 egg whites
2 1/2 cups cake flour
2 tbsp poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1 1/3 cups low-fat buttermilk
1/4 cup lemon juice
In a large Mixing Bowl cream butter and 1 1/4 cups of the sugar. Add the lemon peel and mix well. Add the eggs and egg whites, one at a time, beating after each addition. In a separate bowl, combine the flour, poppy seeds, baking powder, baking soda, salt, and ground allspice. Add the flour mixture to the creamed mixture alternating with the buttermilk. Pour the batter into the prepared tube pan. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in the pan for 10 minutes then carefully run a knife around the edges to loosen from the pan. Remove and cool on a wire rack.
Meanwhile, in a small saucepan, combine the lemon juice with the remaining 1/4 cup of sugar. Cook, stirring, until the mixture comes to a boil. Cook and stir for another minute or two until the sugar is completely dissolved. Using a fork, poke holes in the top of the cake. Gradually pour the hot lemon syrup over the cake and allow to cool completely before cutting.
Enjoy!
Note: Use a tube pan as stated. Fluted Bundt pans are not a good substitute.
About the Author
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
Tube pan problem?
I am making a recipe that calls specifically for a tube pan. The exact words are "be sure to bake it in a 9-inch tube pan." My question is are tube pans the same as bundt pans and are they interchangeable? Thanks.
I'm making a velvet spice cake, the recipe is in Joy of Cooking. BTW would it make a huge difference if I used all-purpose flour rather than cake flour? If so, is there a way to have a makeshift version of cake flour? I can't really get to the store today. Thanks again for the help!
It depends on what you are baking. If you are tackling an angel food or chiffon type cake then yes you need a tube pan. It is not interchangeable for a bundt pan in this case. If you are making a coffee type cake then it does not matter.
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