Holy Spoons

The gift of hospitality sometimes comes with food.

Lemon Poppyseed Cake

photo(15)Words of wisdom from the family: “Delicious! Dense cake. Great with fresh fruit.” We made a few modifications to the recipe- mainly the addition of the poppy seeds- as well as to the cooking method.  Original recipe found here.

INGREDIENTS:

  • Cake:
    • Cooking spray
    • 2 tablespoons all-purpose flour
    • 2 cups all-purpose flour (about 9 ounces)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 cups granulated sugar
    • 1/2 cup unsalted butter, softened
    • 3 large eggs
    • 1 cup nonfat buttermilk
    • 2 tablespoons finely grated lemon rind
    • 2 tablespoons fresh lemon juice
    • ADDITIONAL: 1 ½ tsp poppy seeds
  • Icing:
    • 3 cups powdered sugar
    • 2 tablespoons unsalted butter, melted
    • 1/2 tablespoon lemon rind
    • 2 tablespoons fresh lemon juice
    • Lemon rind strips (optional)
    • Poppy seeds to garnish

INSTRUCTIONS:

  1. Preheat oven to 350° F.
  2. Grease a 13×9 pan with cooking spray. Dust with 2 tablespoons flour and set aside.
  3. Combine 2 level cups flour with baking powder, baking soda, and salt in a medium bowl with a whisk.
  4. Beat granulated sugar and butter in a large bowl with a mixer at medium speed until smooth. Beat in one egg at a time.
  5. Add buttermilk and dry ingredient mixture alternately. Beat in lemon rind, lemon juice, and poppy seeds.
  6. Pour batter into pan and bake for 20 minutes, or until a toothpick comes out clean.
  7. Icing: whisk all ingredients except lemon rind and poppy seeds in a large bowl until smooth. Garnish with lemon rind and poppy seeds.

NOTES: The original recipe gives directions for making this in two round pans, to make a layer cake. Personally, I have terrible luck with layer cakes, so I opted for a sheet cake. Coincidentally, makes a splendid dessert after the Potato Curry.

UPDATE! 

It makes a great birthday cake!

IMG_8943

Daughter Chef had a birthday recently. I made the recipe as above, but made it as a layer cake. Using parchment paper to line the bottom of the pan, it baked in about 30 minutes and removed easily for cooling and adding the frosting.

IMG_8947

FROSTING:

The frosting was a little thick to spread on a cooled layer cake. I added about 2 tablespoons of milk to make it thinner. I added the lemon zest to the frosting (a great idea) and put poppy seeds on top (not so great.)

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About aeronwynn

21. College student. In the absence of a summer job, I needed something to do. That something turned out to be cooking (also running, but the cooking is going better). You can take a look at my own personal blog, if you really want to, but there is quite literally nothing on it. I'm not much of a blogger, really. But here I am, posting things, and here you are, reading them.

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This entry was posted on June 28, 2015 by in Uncategorized and tagged , .
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