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Chez Piggy's Lemon Poppy Seed Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

2  cups  Flour, all purpose
1  cup  Sugar, granulated
1  teaspoon  Baking powder
1  pinch  -Salt
1  cup  Butter, &
1  tablespoon  Butter, softened
1/4  cup  Milk
4  large  Eggs
2  teaspoons  Vanilla
1/4  cup  Poppy seeds
1  tablespoon  Lemon peel, finely grated
1/2  cup  Sugar, granulated
1/3  cup  Lemon juice

Anne's note: 'Chez Piggy' is a terrific restaurant in the beautiful city of Kingston, Ontario where I worked one summer as part of a field work/study placement. The owner, Zalman Yanovsky, was once a member of The Lovin' Spoonful. This cake is always on the menu. Combine flour, sugar, baking powder and salt in large mixing bowl. Add butter and beat with a mixture until blended. In another bowl, combine milk, eggs and vanilla. Beat into flour/butter mixture until very well combined. Stir in poppy seeds and lemon peel. Transfer batter to buttered, floured 9 cup bundt pan or tube pan. bake in preheated 325F oven for 1 1/4 hours. Cool 10 minutes and turn cake on to serving platter. Cook glaze ingredients until sugar dissolves. Glaze top and sides of warm cake with syrup. MAKES: 1 CAKE *If you are using unsalted butter, add 1/2 tsp salt to the recipe in place of a pinch of salt. Source: Bonnie Stern's column in the Toronto Star posted by Anne MacLellan

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