Lemon-toasted poppy seed cake from The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kellyjo_zn0bbj on May 03, 2026

    The cook time or temp (or both) must be off for this cake. The recipe states 350 degrees for an hour, but that’s very high for a pound cake and very long for a standard round cake. This is described as a pound cake but in a 9” round pan. I pulled it after 40 minutes but definitely should have checked on it earlier. The flavor seems fine. There is a lot of soak, so the cake has a squishy quality to it that isn’t my favorite. I wouldn’t make it again.

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/05/09/lemon-toasted-poppy-seed-cake/

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