Moist Lemon Poppy Seed Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes) Grease and flour a 9x5-inch loaf pan thoroughly to prevent sticking.

Recipe View 3 mins In a large mixing bowl, sift together the cake flour, 1 1/8 cups of white sugar, and salt. This ensures a light and airy texture. (3 minutes)

Recipe View 5 mins Add the lemon zest, poppy seeds, and softened butter to the dry ingredients. Mix until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 7 mins Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Beat well after each addition to create an even batter. (7 minutes)

Recipe View 1 mins Pour the batter into the prepared loaf pan, spreading evenly. (1 minutes)

Recipe View 1 hrs 15 mins Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. (75 minutes)

Recipe View 10 mins While the cake is baking, prepare the lemon syrup. In a saucepan over low heat, combine 3/4 cup of white sugar and the lemon juice. Cook and stir until the sugar is completely dissolved, creating a smooth, glossy syrup. Let the syrup cool to just warm or room temperature. (10 minutes)

Recipe View 2 mins Once the cake is removed from the oven, place the pan on a wire rack set over a cookie sheet (to catch drips). Prick the top of the cake all over with a toothpick. (2 minutes)

Recipe View 5 mins Slowly and evenly brush the warm lemon syrup over the top of the cake, allowing it to soak into the pricked holes. The syrup should run down the sides and bottom of the cake, ensuring maximum moisture and flavor. (5 minutes)

Recipe View 30 mins Let the cake cool slightly in the pan before carefully removing it to a wire rack to cool completely. (30 minutes)

Recipe View Once the cake is completely cooled, wrap it tightly in foil or plastic wrap. Let the cake rest for at least one day before serving. This allows the flavors to meld and the cake to become even more moist.