That Old City Poppy Seed Cake

DEAR SOS: About 10 or 11 years ago you published a wonderful pound-type cake from City Restaurant in L.A. It was made with butter and poppy seeds. I lost that recipe and would love to get it again.

ADELE OHS

Lancaster

DEAR ADELE: This recipe, from Mary Sue Milliken and Susan Feniger’s restaurant of the ‘80s and early ‘90s, is simple to follow and really delicious. Don’t lose it.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

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City Restaurant Poppy Seed Cake

Active Work Time: 25 minutes * Total Preparation Time: 1 1/2 hours

CAKE

3/4 cup (1 1/2 sticks) butter, plus more for preparing pan

2 1/4 cups flour, plus more for preparing pan

1 cup poppy seeds

1/3 cup honey

1/4 cup water

3/4 cup granulated sugar

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

2 eggs

1 cup sour cream

1 teaspoon salt

2 1/2 tablespoons lemon juice

1 teaspoon baking soda

1/2 teaspoon baking powder

Heat the oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.

Combine the poppy seeds, honey and water in a saucepan and cook over low heat until the water evaporates, stirring frequently, 4 to 5 minutes. Cool.

Cream together the butter, sugar, lemon zest and vanilla. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream, poppy seed mixture, salt and lemon juice at low speed, combining thoroughly.

Sift together the flour, baking soda and baking powder. Add the flour mixture to the poppy seed mixture. Beat at low speed until thoroughly combined.

Pour the batter into the pan. Bake until the cake draws away from the sides of the pan and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cover with foil if the cake browns too quickly. Remove the cake from the pan and cool to lukewarm.

LEMON GLAZE

6 tablespoons lemon juice

3/4 cup powdered sugar

Combine the lemon juice and powdered sugar in a saucepan. Bring to boil and cook until a thin syrup is formed, 1 to 2 minutes. Brush the glaze over the lukewarm cake.

12 servings. Each serving: 413 calories; 455 mg sodium; 74 mg cholesterol; 22 grams fat; 11 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.92 grams fiber.