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Saturday, May 21, 2011

Lemon Poppy Seed Cake

Lemon Poppy Seed Tea Cake from Tartine.
Image via Wikipedia



There's just something about the smell of lemons that naturally makes one think of Spring and Summer. This recipe is a version of the southern style pound cake.



Things You'll Need:



4 eggs
2 cups of sugar
1 cup softened butter

1 tablespoon of lemon juice added to milk make one cup
1/2 tbsp Vanilla extract

½ tbsp Lemon extract
1 tsp nutmeg
2 tbsp cinnamon
¼ cups Poppy seed
4 teaspoons grated lemon peel
1/2 cup of crushed pecans
3 cups of all purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1- 9 X 13 in baking pan or two 8 inch loaf pans



Step 1

Preheat your oven to 325 degrees. Make sure that your oven's rack is placed in the center.

Step 2

In a large bowl, combine eggs, poppy seeds, softened butter, sugar, vanilla and lemon extract, and 1 cup of the lemon/milk and mix until well blended. You can use a hand mixer, or you can effectively stir this by hand. Once thoroughly blended add in grated lemon peel, nuts, and spices to the batter mix and again, mix with your blended well. You want all the ingredients well incorporated into the batter. Your batter should be thick.

Step 3

In separate bowl, sift together flour, baking powder, baking soda, and salt and add to your egg batter from step 2. Mix thoroughly.

Step 4


Pour into your pan(s) and bake for 35 minutes and start checking for doneness (every ten minutes or so) as many ovens bake differently. Cake should be baked by 55 minutes maximum. . Tooth pick inserted in the center that comes out clean is the indicator that it is cooked.



Want a Lemon glaze for this cake? Here ya go:

Glaze 

1 cup powdered sugar

1 to 2 tablespoons lemon juice
Mix together powdered sugar and enough lemon juice in small bowl for desired glazing consistency; drizzle over cooled cake. .
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