Wednesday, March 10, 2010

Lemon Poppy Seed Cake

This is the cake I made for Maggie's birthday. The frosting is very lemon-y, but balances out the cake nicely. I added a couple drops of yellow food coloring to both the cake and the frosting. You need 3 total lemons. Recipe is from John's sister, Jamie.

Lemon Poppy Seed Cake

3 c. flour
1/4 c. poppy seeds
1 t. baking soda

Beat until fluffy:
1 c. softened butter
2 c. sugar

Add 4 eggs, 1 at a time.
Add juice from 1 lemon

Add 1 c. plain yogurt, alternating with dry ingredients, 1/3 at a time.

Blend in zest from two lemons.

Bake at 325 for 50-65 minutes. Cool 10 minutes on rack. Invert pan.

2 T. butter
2 c. powdered sugar
juice from 1 lemon
zest from 1 lemon

Melt butter. Blend in other ingredients. Spoon over cake while still warm.