Whole Lemon Poppyseed Cake

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Before I began baking, lemons weren’t a central part of my life.

I didn’t need them in my fridge. I didn’t use the zest. And I wasn’t that concerned if I didn’t get every drop of juice out of them.

Now that I am an avid baker… lemons are a must in this house. You never know when you’ll need one or a dozen. I used the juice for cakes, the zest for cookies and the sad remains to deodorize my cutting board and disposal.

Waste not, want not… right?

This pound cake is the perfect example of not wasting anything from this wonderful fruit. It uses everything… juice, zest, pith, everything!!

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Whole Lemon Poppyseed Cake
Adapted from the Sweet Melissa Baking Book

Yields 1 loaf

For the cake:
1 & 1/2 lemons (do NOT use 2 whole ones, it will be very bitter)*
1 cup + 2 Tablespoons sugar
3 large eggs
12 Tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 Tablespoon poppy seeds

For the lemon glaze:
1/4 cup fresh lemon juice
1/4 cup sugar

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Position a rack in the center of your oven. Preheat the oven to 350 degrees. Lightly butter and flour a 1 1/2-quart loaf pan.

1. Using a sharp knife, remove the little green stem from the lemon skin. Cut the lemon into 8 pieces.

2. In the bowl of a food processor fitted with the metal blade, pulse the lemon pieces (skin and all!) and 1/2 cup of the sugar until pureed, scraping down the sides of the bowl as needed, so that no large lemon skin pieces remain.

3. In a large mixing bowl, whisk together the eggs and the remaining 1/2 cup sugar until smooth. Stir in the lemon pulp. whisk in the melted butter to combine.

4. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds to combine. Sprinkle over the lemon mixture and, using a rubber spatula, gently fold until just combined.

5. Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, rotating the pan halfway through baking. The cake is done when a wooden skewer inserted into the center comes out clean. Remove to a wire rack and cool for 20 minutes before unmolding the cake onto the rack for glazing.

6. For the glaze: In a small saucepan, combine the lemon juice, and sugar at a high simmer. Simmer for 2 to 3 minutes, or until reduced by half.

7. Using a pastry brush, brush the hot glaze all over the cake while it is still warm.

The cake keeps tightly wrapped in plastic wrap at room temperature for 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost still wrapped at room temperature.

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* If you don’t already have a use for the other half of the lemon consider slicing it and adding it to a chicken or salmon dish. Or deodorize your wooden cutting boards (sprinkle your board with salt and scrub with the lemon half). Or deodorize your garbage disposal (put 1 cup of ice and half a lemon in your garbage disposal and let it run, rinse with cold water).

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4 thoughts on “Whole Lemon Poppyseed Cake

  1. I made this last year with orange and remember how fun it was to process the entire fruit. I remember the cale being delicious. And this one looks amazing too.

  2. I could have written this post, I feel the same way! You should see the giant bowl of lemons on my counter right now. There are going to be a lot of lemon treats on the blog I think :)

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