Moist Lemon Poppy Seed Cake Tasty Recipes

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Moist Lemon Poppy Seed Cake

"This cake is so rich and wet you'll need to make many batches. It's splendid for present giving! This cake will final one week at room temperature or in the fridge and it freezes well. Try it sliced and toasted!"

Ingredients :

2 1/4 cups cake flour
1 1/eight cups white sugar
1 teaspoon salt
1 half tablespoons lemon zest
four half of tablespoons poppy seeds
1 1/three cups unsalted butter, softened
five eggs
3/4 cup white sugar
three/four cup lemon juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five stages C). Grease and flour one nine x five inch loaf pan.
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating properly after each addition. Pour batter into the prepared pan.
Bake at 350 degrees F (one hundred seventy five levels C) for 1 hour and 15 mins or until a toothpick inserted inside the middle comes out easy.
In a saucepan over low heat; cook 3/four cup white sugar and the lemon juice till stirring until sugar is dissolved. Let cool to just warm or to room temperature.
Remove the cake from the oven and location the pan on a cord rack-location a cookie sheet beneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the nice and cozy or room temperature syrup, allowing plenty of the syrup to run down and soak into the sides and bottom of the cake. Cool barely inside the pan before disposing of the cake to the cord rack to cool absolutely. When completely cooled, wrap the cake in foil or plastic freezer wrap and allow the cake relaxation at the least someday earlier than serving on your guests.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it calmly, and make easy-up less complicated.

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