Lemon poppyseed cake is soooo delicous!

Lemon poppyseed cake has to be an all-time favorite of my family. My kids would say it is a toss up between this and blueberry cheesecake.

1 lb unsalted butter, room temp
1 1/2 C granulated sugar
3 C all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
4 Tbl poppy seeds
6 large eggs, room temp
1/2 C milk
zest of 4 lemons
1 Tbl pure vanilla extract


1/2 C fresh lemon juice
1/2 C granulated sugar

Preheat oven 350F
Grease a large bundt pan
Cream butter and 1 1/2 C sugar together until lite and fluffy
Wire whisk the flour, baking powder, salt, and poppy seeds together
Combine eggs, milk, lemon zest, and vanilla and blend well
Add 1/3 flour mixture to butter/sugar.blend well
Add 1/3 egg mixture and blend well
Blend the rest of the egg mixture

Do not overmix.

Bake in bundt pan for 45 minutes or until toothpick comes out clean.

Remove from oven and cool for 30 minutes.

Bring lemon juice and sugar to a boil in small saucepan.
Simmer about 6 minutes until slightly thick and syrupy.
Drip over coffee cake after removing cake from pan.

Does anyone have a variation using lemon pudding mix?

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This coffeecake would also complement a wonderful cup of tea. Please visit Patricia at A cup of tea, please. Lemon is such a refreshing flavor. You must try Patricia's lemon bars or her cream scones with lemon! She has many recipes to serve at your next bridge or tea party.

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