Moist Lemon Poppy Seed Cake Chef John's Recipe

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Moist Lemon Poppy Seed Cake

"This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!"

Ingredients :

2 1/4 cups cake flour
1 1/8 cups white sugar
1 teaspoon salt
1 1/2 tablespoons lemon zest
4 1/2 tablespoons poppy seeds
1 1/3 cups unsalted butter, softened
5 eggs
3/4 cup white sugar
3/4 cup lemon juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.