Rum Doused Lemon Poppy Seed Cake
Indulge in the buttery decadence of this Rum Doused Lemon Poppy Seed Cake, a moist and zesty treat that’s perfect for any occasion. Infused with bright citrus notes from freshly grated lemon zest and juice, this cake gets its rich texture from Greek yogurt and a delightful crunch from poppy seeds. The star of the show, however, is the dark rum syrup, generously drizzled over the warm cake to create a luxurious, boozy finish that soaks into every bite. Baked to golden perfection and topped with a delicate dusting of powdered sugar, this dessert is as visually stunning as it is delicious. Whether served at brunch, a dinner party, or simply enjoyed with a cup of tea, this indulgent cake is guaranteed to impress your taste buds and guests alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Poppy seeds
- 0.75 cup Unsalted butter
- 1.5 cups Granulated sugar
- 4 large Eggs
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 0.5 cup Greek yogurt (or sour cream)
- 1 teaspoon Vanilla extract
- 0.25 cup Dark rum
- 2 tablespoons Powdered sugar (for garnish)
- For the Rum Syrup:
- 0.5 cup Granulated sugar
- 0.25 cup Water
- 0.25 cup Dark rum
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9-inch bundt pan or line a loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
In a large mixing bowl, beat the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
On low speed, alternate adding the dry ingredients and the Greek yogurt (or sour cream) to the wet mixture, starting and ending with the dry ingredients. Mix until the batter is just combined, taking care not to overmix.
Transfer the batter to the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the rum syrup. In a small saucepan over medium heat, combine the sugar, water, and rum. Stir until the sugar has dissolved, then remove from heat and set aside.
Once the cake is done baking, let it cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack.
Using a skewer or toothpick, poke small holes all over the top of the warm cake. Brush or drizzle the rum syrup generously over the cake, allowing it to soak in fully.
Let the cake cool completely before dusting with powdered sugar for garnish. Slice and serve!
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 588.2 g | 214% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 342.4 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 554 mg | 43% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
