Jan'S Lemon Poppy Seed Cake
A moist lemon poppy seed cake with a tender crumb, perfect for brunch or tea time, featuring bright citrus flavor and crunchy poppy seeds that delight the senses.
Ingredients
Instructions
- Soak the poppy seed in milk for 2 hours.
- Mix all ingredients for 5 minutes.
- Pour batter into a greased Bundt pan.
- Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes.
- Allow the cake to cool slightly, then sprinkle with powdered sugar before serving.
Tips & Substitutions
For an extra lemony flavor, consider adding the zest of one lemon to the batter. If you prefer a lighter cake, you can substitute half of the oil with unsweetened applesauce. Make sure to thoroughly soak the poppy seeds in milk to ensure they are evenly distributed and enhance the cake's moistness. This recipe pairs beautifully with a slice of Andy Jones Meat Loaf for a delightful meal.
Serving Suggestions
Serve slices of Jan's Lemon Poppy Seed Cake alongside a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs well with a refreshing cup of tea or coffee. For a more festive touch, garnish with fresh berries or a drizzle of lemon glaze. This cake is perfect for brunch or as a sweet ending to a meal, especially when paired with Banana Cream Sandwiches.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days, or in the refrigerator for up to a week. If you want to enjoy it warm, simply reheat individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Jan'S Lemon Poppy Seed Cake contains roughly 762 calories, with 12g protein, 99g carbohydrates, and 37g fat. It is an excellent source of calcium (51% of the Daily Value), iron (36% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with other flavors like vanilla or almond cake mix, but keep in mind that the lemon flavor will be less pronounced. Adjust the pudding flavor accordingly to maintain balance. Just ensure that the consistency remains similar to the original recipe for the best results.
What can I use instead of instant pudding?
If you don't have instant pudding, you can make a homemade version by combining cornstarch and sugar in a 1:1 ratio. For flavor, add a bit of lemon extract or vanilla extract. This substitution may slightly alter the cake's texture, but it will still be delicious.
Can I make this cake ahead of time?
Absolutely! This cake keeps well and can be made a day or two in advance. Just store it properly as mentioned earlier. If you're preparing for a special occasion, it's an ideal make-ahead dessert that allows you to focus on other dishes, like Sprig O' Spring Soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).