Easy Organic Lemon Poppy Seed Cake
This cake is simply fabulous and ridiculously easy. It’s moist and light, perfect with coffee or tea. It’s not very sweet as it has very little sugar, so the lemon stays really bright and fresh. The syrup is the secret to this cake’s moist sweetness. I prefer mine on the tart lemony side, but you can always add more sugar to the syrup if you prefer. This recipe is really about the lemons. Right now I’m fortunate to have fresh, sweet lemons off the tree from my dear sister. Meyer lemons make this cake incredible. Any lemon will do but if you come across some “special” lemons this is the perfect cake to highlight them. I do encourage the use of organic lemons in this recipe because you’ll use the zest – which is actually the most difficult part of this recipe. Zesting is a cinch if you have one of those combination cheese graters or zester. I always use organic and GM free ingredients when possible but of course feel free to use whatever you prefer.
Lemons are good for you!
Lemon zest contains calcium, potassium, vitamin C, and fiber. Of course you’ll only receive small amounts of these nutrients as you only eat a small amount of the peel. Remember that lemons, along with other produce, are sprayed with chemicals to make them appear shiny. Always choose fresh organic, or homegrown lemons when using the zest.
Even Dr. Oz says that we can improve our digestive and immune system by incorporating organic lemons into our diet. So go ahead, have a piece of Lemon Cake!
- 1/2 Cup Organic Butter, Softened
- 1/2 Cup Organic Sugar
- 2 Large Organic Eggs
- 2 Large or 3 Medium Organic Lemons
- 1 Cup Organic Flour
- 1 1/2 Teaspoon Organic Baking Powder
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Poppy Seeds
- 4 Tablespoons Organic Milk
- Juice of 2 or 3 Lemons
- 1 to 1/2 Cup Organic Powder Sugar
- 9 x 5 Bread Pan
- Unbleached Parchment Paper (optional)
- Heat oven to 350 degrees. Grease or line your loaf pan. I use unbleached parchment paper to line my pan. This guarantees easy, clean removal.
- In a large bowl beat organic butter and sugar until smooth. Add zest of 2 to 3 lemons. My lemons were very large so I used 2.
- Add two eggs, one at a time, beating very well between each with an electric mixer. Mixture should stiffen slightly.
- In a small bowl mix flour, baking powder, salt, and poppy seeds. Add dry mixture to wet mixture in thirds, stirring gently but thoroughly. Do not over mix!
- Add milk. Stir gently to mix. Spoon into prepared loaf pan.
- Bake for 30-35 minutes. Do not over bake! Cake will be slightly browned at the edges, the center sunk slightly, and a toothpick comes out 90% clean from the center.
- While the cake is baking make the syrup. Juice the lemons into a small saucepan on low/med heat. Once warm, add 1/2 c organic powder sugar. Once dissolved, taste. Add more sugar if needed. The amount of sugar you use will depend on the tartness of the lemons. Let heat until all the sugar is dissolved. Remove from heat.
- When the cake is done put it on a cooling rack for 5 minutes. Grabbing diagonal corners of the parchment paper, remove the cake from the pan. Carefully peel off the paper. If not using parchment, flip the cake over and hope it comes out without breaking! Let cool 5 more minutes.
- Using a bamboo stick or toothpick, poke holes all over the top of the cake. The syrup will seep in through these holes so you want them a bit bigger than a toothpick hole. Spoon about 1/4 cup of the syrup into the bottom of whatever dish you'll serve the cake in. Carefully place the cake in the dish, on top of the syrup. Slowly spoon the rest of the syrup onto the top of the cake, letting if fill the holes, and drip down the sides. You should use most, if not all of the syrup. Most of it should soak into the cake within an hour. You may not need all the syrup if you used 3 lemons.
- Once the syrup soaks in (about an hour), dust the cake with powdered sugar, slice, and enjoy! Happy eating! Goes great with Earl Grey tea.