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The Best Lemon Poppy Seed Cake! While the cake is warm, you poke holes and drizzle the lemon juice mixed with sugar all over both sides of the cake. YUMMY!
I was thrilled to be able to review Debbie Macomber’s Christmas Cookbook. I reviewed Debbie Macomber’s Cedar Cove Cookbook a few months ago, so my anticipation for her Christmas cookbook was extremely high. I truly love her recipes. Her BBQ Chicken & Lemon Cake I made was easy to prepare and outstanding.
You probably already know that Debbie Macomber is a #1 New York Times bestselling author. She has written over 100 novels including the very popular Cedar Cove series. Theearlier this fall. If you missed the Cedar Cove series this year, it will be back this coming year.
What did I think about Debbie Macomber’s Christmas Cookbook?
I prepared this Lemon Poppy Seed Cake and her Three Cheese Scalloped Potatoes. Both of these recipes were really delicious. Debbie’s Christmas cookbook categories include:
- Merry Morning Breakfast
- Christmas Tea
- Christmas and Christmas Eve Dinner
- Christmas Desserts
- Christmas Gifts
- Cooking with Grandma
- Easy Family Dinners
This contest is open to U.S. residents and will end on Sunday, November 24, 2013. The winner will be notified by email. They will have 48 hours to reply.
Debbie Macomber gave me this Christmas Cookbook to give away, however, the opinions I am expressing are truly 100% my own.
- ½ cup sour cream
- ⅓ cup poppy seeds
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon lemon extract
- 1-1/3 cups plus 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 - ½ cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- GLAZE -
- ¼ cup fresh lemon juice, about 2 lemons
- ¼ cup granulated sugar
- Preheat oven to 350 degrees
- Butter and flour a 9 by 5 inch loaf pan.
- Stir together sour cream, poppy seeds, lemon zest, lemon juice, & lemon extract.
- In a medium bowl, combine flour & baking soda.
- In a large bowl use electric mixer, beat butter and sugar until light and blended.
- Beat in the eggs one at a time.
- Add in vanilla.
- Alternate the flour and the sour cream into the butter and sugar mixture.
- Beat until just blended. Do Not Over Mix.
- Pour batter into prepared pan.
- Bake for 55 minutes, until a toothpick inserted into the center comes out clean.
- Transfer to a wired rack and cook for 10 minutes.
- FOR GLAZE
- In a small saucepan over low heat, warm juice and sugar until sugar dissolves into a syrup.
- Invert cake onto wire rack. Using a toothpick, poke holes all over the cake: brush with some of the syrup. Set cake right side up, poke holes in top of cake and brush with remaining syrup. Cool completely on the rack.