Seedy Lemon Cake
A moist lemon cake with crunchy sunflower kernels and bright citrus flavor, perfect for tea times or special gatherings, topped with whipped cream and lemon zest.
Ingredients
Instructions
- Preheat oven to 300°F.
- Grease and flour two 9 x 5-inch loaf pans.
- Beat together sugar, lemon peel, and oil in a large bowl.
- Add eggs one at a time, beating well after each addition.
- Add 1 2/3 cups of the flour, the baking powder, and salt; mix well.
- Combine the remaining tablespoon of flour and the sunflower kernels; toss lightly.
- Stir the sunflower kernels into the batter.
- Pour evenly into the prepared pans.
- Bake for 1 hour or until a wooden pick inserted into the center comes out clean.
- Let cool on wire racks for 10 minutes.
Tips & Substitutions
For a lighter texture, ensure that the eggs are at room temperature before adding them to the batter. If you don't have sunflower oil, you can substitute it with canola or vegetable oil. To enhance the lemon flavor, consider adding a tablespoon of lemon juice or lemon extract. For a nutty crunch, feel free to incorporate chopped nuts along with the sunflower kernels.
Serving Suggestions
Serve slices of Seedy Lemon Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a cup of tea or coffee. For a refreshing twist, consider serving it alongside a Pineapple And Cottage Cheese Salad for a light dessert option. This cake is perfect for brunch or as an afternoon snack.
Storage & Reheating
Allow the Seedy Lemon Cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. The cake can be stored at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to three months. Thaw frozen cake in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Seedy Lemon Cake contains roughly 656 calories, with 5g protein, 53g carbohydrates, and 49g fat. It is an excellent source of iron (25% of the Daily Value) and calcium (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1262mg per serving (55% of the Daily Value).
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 oil in this recipe?
Yes, you can substitute the sunflower oil with canola or vegetable oil. Both options will work well and maintain the desired texture and flavor of the cake. Just ensure that the oil is neutral in flavor to let the lemon shine through.
How can I make the cake more lemony?
To enhance the lemon flavor, you can add a tablespoon of lemon juice or a teaspoon of lemon extract to the batter. Additionally, using the zest of more than two lemons will intensify the citrus aroma and flavor in your Seedy Lemon Cake.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure that the blend contains xanthan gum or add it separately to help with the cake's structure. The texture may differ slightly, but it should still be delicious!
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).