Chez Piggy's Lemon Poppy Seed Cake
Submitted by chem-mom
Buttery lemon poppy seed bundt cake with a tangy lemon sugar glaze. Inspired by the famous Chez Piggy restaurant in Kingston, Ontario, this tender crumb melts on the tongue.
YIELD
1 CakePREP
15 minCOOK
1 hrsREADY
1 hrsIf you have ever eaten at Chez Piggy in Kingston, Ontario, you know they do not mess around with dessert. This lemon poppy seed cake is a legend for good reason.
A full cup of butter makes the crumb impossibly tender, while four eggs give it structure and richness. Poppy seeds add that signature crunch and grated lemon peel fills every bite with bright citrus fragrance.
Baked in a bundt pan until golden, it gets brushed while still warm with a simple lemon juice and sugar glaze that soaks in and forms a sticky-sweet crust.
This is the kind of cake that needs nothing but a cup of tea and a quiet afternoon.
Kitchen Tips
- Glaze the cake while it is still warm so the syrup absorbs into the crumb instead of pooling on the plate.
- Use freshly squeezed lemon juice for the glaze. Bottled juice tastes flat in something this simple.
- The cake keeps beautifully for three to four days wrapped tightly at room temperature. It actually gets more moist as the glaze continues to soak in.
Ingredients
Directions
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 1¼ 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.
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