Moist Lemon Poppy Seed Cake
This recipe for moist poppy seed cake is so good that you’ll want to double it. It freezes well and makes a great gift.
Preheat the oven to 350 degrees F (175 degrees C).
Grease and flour a 9×5-inch loaf pan.
Sift together flour 1 1/8 cup white sugar and salt.
Mix in lemon peel poppy seeds and butter.
Beat in eggs one at a time beating well after each addition.
Pour batter into the prepared pan.
Bake in the preheated oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan over low heat; cook and stir 3/4 cup white sugar and lemon juice together until sugar is dissolved.
Let cool to just warm or to room temperature.