Lemon Poppyseed Tea Cake

By ctozzi

Ingredients

• Lemon Glaze:
• 1/2 cup butter , softened 125 mL (I used canola oil)
• 1 cup sugar 250 mL
• 2 eggs
• 1 1/2 cups All Purpose Flour 375 mL
• (I used 1 tsp baking soda)
• 1 tsp baking powder 5 mL (i used 1 ½ tsp baking powder)
• 1/4 tsp salt 1 mL
• 1/2 cup milk 125 mL
• 1/4 cup poppy seeds 50 mL
• 1 tbsp lemon zest 15 mL (I used lemon zest from 1 lemon)
• (I added lemon juice from 1 lemon, not lemony enough)
• 1/2 cup sugar 125 mL
• 1/4 cup lemon juice 50 mL
• Icing Glaze:
• 1 cup icing sugar 250 mL
• 3 tbsp milk 45 mL

Preparation

Step 1

Preheat oven to 350ºF (180ºC). Grease an 8 ½” x 4 ½” (1.5L) pan. Cream butter and sugar until light and fluffy. Scrape bowl. Beat in eggs, one at a time.

Combine flour, baking powder and salt. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in poppyseeds and lemon zest. Spoon into prepared pan.

Bake in preheated oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.

Place sugar and lemon juice in a small saucepan. Bring to a boil and stir until sugar has dissolved. As soon as cake has come out of the oven poke holes in cake with a toothpick and pour hot mixture over cake. Let cake absorb the syrup. Cool for 30 minutes before removing from pan.

Mix together icing sugar and milk. When cake has cooled, drizzle over cooled cake.

Gluten Free:
1 cup white rice flour
1/2 cup brown rice flour
1/4 cup quinoa flour
1/4 cornstarch
1 teaspoon xanthan gum
or
1 1/2 cups brown rice flour
1 cup white rice flour
1/2 cup corn starch
1 teaspoon xanthan gum
Makes 3 cups.