Ina Garten’s Lemon Poppy Seed Cake | Barefoot Contessa | Food Network

is all over in Ina's dish– in the cake, in the drizzle and in the glaze!
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Poppy Seed Cake
DISH THANKS TO INA GARTEN
Level: Easy
Total: 3 hr 45 minutes (includes sitting and cooling times).
Active: 20 min.
Yield: 10 to 12 servings.

Active ingredients.

1 cup buttermilk, shaken.
1/3 cup poppy seeds (1.75 ounces).
Nonstick baking spray with flour, such as Baker's Joy.
1/2 pound (2 sticks) saltless butter, at space temperature.
2 1/2 cups granulated sugar, divided.
4 extra-large eggs, at space temperature.
1 teaspoon pure vanilla extract.
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons).
2 3/4 cups all-purpose flour.
1/4 cup cornstarch.
1 teaspoon kosher salt.
1/2 teaspoon baking powder.
1/2 teaspoon baking soda.
3/4 cup newly squeezed lemon juice, divided.

For the glaze:.

1 cup sifted confectioners' sugar.
1 1/2 tablespoons freshly squeezed lemon juice.

Instructions.

Put the buttermilk into a 2-cup liquid determining cup, stir in the poppy seeds, and reserved at space temperature level for a minimum of 2 hours.

Pre-heat the oven to 350 degrees F. Completely spray the inside of a Bundt pan with the baking spray and set aside.

In the bowl of an electrical mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon enthusiasm, scraping down the bowl with a rubber spatula.

Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Include 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately include the flour mix and buttermilk mixture in thirds, starting and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, up until a cake tester comes out clean.

On the other hand, put the staying 1/2 cup of granulated sugar and the staying 1/2 cup of lemon juice in a little pan and over high heat up until the sugar liquifies. Set aside. When the cake is done, permit it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a big plate. Spoon the warm lemon syrup slowly over the cake, permitting it to be absorbed into the cake. Set aside for at least 30 minutes to cool.

For the glaze, whisk the confectioners' sugar and lemon juice together in a little bowl, adding a bit more sugar or lemon juice to make a smooth, thick, however pourable glaze. Drizzle over the cake, enabling it to leak down the sides. Transfer to a flat cake plate and serve at room temperature level.

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Ina Garten's Lemon Poppy Seed Cake||Food Network.

Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network

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About the Author: Yvette Cook

7 Comments

    1. Entertaining with Beth here on YouTube has a fabulous recipe for pumpkin bread.

    1. I’ve been making this cake for awhile now. It’s delicious! It just wouldn’t be the same without poppy seeds. Delicious and beautiful ❤

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