Lemon Poppy Seed Cake with Raspberry Glaze - Vegetarian
The Zesty Lemon Poppy Seed Cake with Fresh Raspberry Glaze combines the tantalizing flavors of citrus and berries in a delightful and visually stunning dessert. This moist cake, rich with the texture of poppy seeds, is paired perfectly with a vibrant raspberry glaze that adds a touch of natural sweetness and color.
Ingrédients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, sour cream, and vanilla extract.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the raspberry glaze. In a small saucepan, crush the raspberries with a fork and heat over medium heat until they break down and become syrupy, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Whisk the raspberry juice with powdered sugar until smooth.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, drizzle the raspberry glaze over the cake. Let the glaze set before slicing and serving.
Nutrition (per 100g)
Serving: 100g | Calories: 360kcal | Carbohydrates: 54g | Protéines: 5g | Fat: 15g | Sucre: 34g
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