Chefshell posted 03-13-99 11:33 AM
Lemon Poppy Seed Cake
Grease & Flour a 8 1/2 X 4 1/2 inch loaf pan or a bundt pan (6 cup)or line with parchment.
Preheat oven to 350 degrees.
3 eggs (large)
1 3/4 tsp. vanilla
3 tbsp. milk
1 1/2 cups cake flour
3/4 cup sugar
3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. grated lemon zest
3 tbsp. poppy seeds
3 sticks plus 1 tbsp. unsalted butter
1/4 cup plus 1 tbsp. fresh lemon juice
6 tbsp. sugar
2 tbsp. brandy (optional)
Whisk the eggs, milk and vanilla together in a bowl. In a large bowl whisk thoroughly the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
Add about 1/2 of the egg mixture to the flour mixture with the butter. Beat on low speed until moist. Increase speed to high & beat for 1 minute. Scrape bowl down.
Gradually add the rest of the egg mixture and beat 20 seconds after added. Scrape all batter into in pan and spread evenly. Bake until a toothpick inserted in center comes out clean. 35 to 45 min. in bundt pan, 55 to 60 min. in loaf pan.
In a saucpan over medium heat stir the sugar, brandy, and lemon juice until sugar is dissolved. Take cake out of oven and put the pan on a rack. Poke all over with a long toothpick or wooden skewer.
Brush with half the syrup. Let cool about 12 minutes. Slide a knofe around the edges and tap the sides against counter to remove cake from pan.
Peel off parchment if using. Poke bottom side with skewer and brush with some syrup. Invert onto another rack (greased) and brush remaining syrup over the cake. Let cool on rack.Wrap tightly and let store for 24 hours before serving.