The comforting recipes your grandma used to make can be nearly impossible to find! And when you think you found it, the recipe always seem to be missing an ingredient (besides grandma’s love!). Lucky for you, I did the searching for you and put together this delectable cake recipe from my Granny’s recipe box, an heirloom cake recipe that can now be passed down through the generations of YOUR family so you and your loved ones can finally enjoy those classic flavors again! I don’t mind sharing in the least! If you try this recipe, please let me know how you like it, drop a comment!
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GRANDMA’S LEMON POPPY SEED CAKE
Makes 16 slices
This is one of those unassuming recipes that often falls under the headline of “coffee cake,” never mind that the batter is rich and looks like whipped cream! I LOVE THIS CAKE!
1 teaspoon baking powder
¼ teaspoon salt
1 cup butter
2 cups sugar
1 cup sour cream
¼ cup poppy seeds
3 tablespoons lemon juice
2 teaspoons grated lemon zest
For Lemon Glaze
1 cup confectioners’ sugar
2 tablespoons lemon juice
Pinch of salt
(Modern Day Tip: *If you don’t have time to make the lemon glaze, dust the top of the cake lightly with confectioners’ sugar instead. YUM! Or warm a plastic tub of store-bought frosting, warm in microwave until warm & pourable and pour atop the bundt cake.)
Set oven rack in the middle position. Preheat oven to 350° F. Coat 8-cup Bundt pan or 8-cup tube pan with vegetable spray or butter and dust with flour.
To make cake:
Sift together flour, baking powder, and salt.
Cream butter and sugar in a bowl of standing mixer fitted with paddle attachment. With mixer running, add eggs one at a time and sour cream. Add poppy seeds. Fold in sifted dry ingredients in thirds. Add lemon juice and lemon zest and mix well.
Pour batter into pan. Bake 50 to 60 minutes, or until cake pulls away from sides of pan and tester inserted into cake comes out clean. Cake may crack on top. Place pan on rack and cool about 20 minutes. Run butter knife around edges. Turn out cake onto rack and allow to cool completely.
To make lemon glaze:
Mix together confectioners’ sugar, lemon juice, and salt in a small bowl. Slip sheet of wax paper under the rack to catch drips. Use teaspoon or fork to drizzle glaze over top of cake. After glaze has set, store loosely covered with wax paper at room temperature. Cake can be frozen and reheated.
Goosie’s Instructions for making this a CBD Infused amazeball cake, and bringing it into the enlightened 2019 society:
When you cream the butter and sugar (while making the cake) , first add the CBD to the butter. Using a dropper, drip the cbd over the butter in the mixing bowl. Allow it to run over the sides of the sticks of butter, allow it to sit for about 5-10 minutes, then using a kitchenaid or electric mixer, beat the butter and CBD oil until well blended. Then add the sugar and cream together. The cbd molecules will bind and blend with the fat molecules in the butter.
How much CBD should you use? Goosie’s experience & suggestion? For a cake like this, I’d use 3 droppers full of CBD, from a 1/2 ounce, 15ml, 500mg strength. Or less. Don’t freak, you can not overdose on CBD., This is the strength/recommendation I’d make though for this size batch of cbd rich / cbd infused whole cake. You can also use a tincture (blend of cbd oil in a carrier oil such as sunflower, safflower, olive or vegetable oil).