I couldn’t wait to make this cake. As soon as I saw it on the coming up list my mouth started to water and I was so tempted to make it instead of one of the other cakes. I just couldn’t stop thinking about it. My favorite cake of all time is lemon pound cake. I have a delicious one that also incorporates sour cream so when I saw this cake with lemon, sour cream and poppy seeds, you can imagine how my taste buds were screaming for me to make it right away. It took every bit of self control to not make it weeks ago and devour it all.
Then I made a really big mistake and promised my neighbor that I would do a cake for her book club. Imagine how crazed I was when I found out that her book club was this week. I was in anguish but a promise is a promise. I just kept telling myself that the cake is easy and I’ll just make another one. Well, that worked until I pulled this cake out of the oven and that heavenly aroma hit me. It was all I could do to keep from just ripping pieces off the cake and eating it by the handfull. I thought who needs this syrup, I want this cake now. I had to get myself in hand and finish the cake. By the time I got the cake out of the pan I knew that there was no way I was going to be able to wait so I had to make another one for myself. Unfortunately, I had used all my poppy seeds but just as Rose says at the beginning of the recipe, the cake IS fabulous without them. Just let this be a warning, this cake is dangerous. One whiff and there is no telling what you might do to get a slice.
The cake is an exercise in simplicity. The liquid ingredients are mixed together, the dry ingredients mixed, then the liquid ingredients added and the batter is ready to go in the pan and into the oven. 45 minutes later you are ready for total cake heaven. When the cake comes out of the oven it is poked with holes and half of the lemon syrup is brushed on. The cake cools for about 10 minutes and is unmolded and the rest of the syrup is brushed on and the cake cools completely. The syrup makes the cake super moist but to be honest, I think the cake would be fantastic without it. I may have to try that next time because it will be a little less time I have to wait for my first slice.
I was preparing for some out of town company this week and was doing several things at once while I was baking this cake. It wasn’t until I pulled the cake out of the oven that I realized that I had completely forgotten to take any pictures so all I have are pictures of the completed cake. Hope you can forgive my oversight.
Next Up: Chocolate Apricot Roll with Lacquer Glaze
NancyB said:
So pretty, especially with the powdered sugar dusting! And I see you used the Heritage Bundt pan again–I used my new one for it, too, after your Whipped Cream cake post seduced me into the purchase. And oh, I do so agree on the smell as the cake came out of the oven…really wonderful.
But I do have to ask as it’s been niggling at me for weeks: what time warp has made it Monday and thus time to post in San Diego, when it’s still Sunday morning for me here in Atlanta? <g>
Lanier said:
Love the pan! Your cake is beautiful. I too could not resist and had a piece (well, 2 small pieces) soon after removing from the pan.
Monica said:
I just took mine out of the oven and I’m waiting the 10 minutes to unmold it.. but OMG, you are right the smell is driving us crazy.. that lemony and the syrup is yummy, like a lemonade…
And now that I read your post I jumping from foot to foot waiting for those 10 minutes so I can finish it off and take a bite.
And I.WANT.THAT.PAN… I see a shopping trip in the near future…because that pan makes the cake extra special.
Lois B said:
BEAUTIFUL cake! I love and covet the pan.
Vicki said:
Absolutely spot on!
Julie said:
Lovely job, Raymond! Glad to hear you liked the cake. I noticed your crust looks so fine-grained and smooth- how did you prepare the pan, with Baker’s Joy? Or something else?
Thanks so much!
Toni said:
Your posts are always a delight to read. Smiles from Virginia.
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faithy said:
Gorgeous cake! Everytime i see your beautiful bundt pans, i have this impulse to go buy them right away…
ButterYum said:
That’s it, I MUST GET THAT PAN!!!!!!!
🙂
ButterYum
Bungalow Barbara said:
Raymond, I think the Nordic Ware folks should give you a discount on your next purchase for all the great publicity you are giving that pan! I also covet it…
Wasn’t this cake great? Suggestion – bake up a couple of cupcakes on the side so you can have some cake fresh out of the oven AND save it for later too!
buna said:
Hi ,
The cakes look heavenly. The mould is ..soooo pretty!
waiting to make it asap ……to keep the salivary glands from overworking ! Please le me know where I can find the recipe for the Poppy seed cake?