January 16, 2012

Lemon Infusion Cake

If you like tangy and lemon, this moist, scrumptious lemon cake recipe is for you.




1/2 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1-1/2 cup flour
3 tbsp. poppy seeds
1 tbsp. grated lemon rind
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
Lemon Syrup:
1/4 cup sugar
2 tbsp. water
1/3 cup lemon juice
1 tsp grated lemon rind

1 tbsp. icing sugar, for dusting
Lemon peal, for garnish, optional
Grease and flour an 8” x 4” ( 1.5 L. ) loaf pan.

In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition until well incorporated.

In a medium size bowl, stir together flour, poppy seeds, lemon rind, baking powder and salt. Add to the butter mixture alternately with milk. Spread into the prepared pan.

Bake in centre of 350 F. oven for 45 minutes or until toothpick inserted in centre comes out clean. Place pan on rack.

Lemon Syrup: Place sugar and water in a small saucepan. Stir over medium heat until sugar is completely dissolved. Add lemon juice and rind. Remove from heat.

Using a skewer, pierce loaf in 10-12 places all the way to the bottom and pour lemon syrup over loaf. Let cool in pan for 20 minutes; invert onto a serving plate; let cool completely. Dust with icing sugar and garnish with lemon peal, (optional).

Makes:10-12 servings

Leia’s Culinary Treasures


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