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Lemon Poppy Seed Cake

Posted By Cenk On August 21, 2007 @ 2:24 pm In Cakes | 43 Comments

Nothing cheers me up more than a thick slice of homemade cake on a Monday morning breakfast. I try to bake a fresh loaf every Sunday for the following week. Of course, it never lasts until the weekend.

A favorite of mine is this lemon poppy seed cake. Golden brown and slightly crusty on the outside, soft as a feather inside. I like to brush the top with rose jam.

Rose jam on top of a lemon cake, you ask? I know, I know… It is the strangest combination, but I can’t help it. And I certainly do not recommend, unless you are into weird combinations. Apricot or peach jam would be a much safer choice.

Now I have to find a recipe to put those ripe bananas sitting on my counter for ages into good use.

Lemon Poppy Seed Cake Recipe

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp poppy seeds
  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 2 tbsp lemon zest (zest of 2 lemons)
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 2 tbsp of your favorite jam

Method

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 12 x 4 inch loaf pan.
  2. Sift together the flour, baking powder and salt into a large bowl. Mix in poppy seeds.
  3. In a mixing bowl, combine butter, sugar, heavy cream and lemon zest and beat until creamy. Beat in the eggs, one at a time, beating well after each addition. Add the vegetable oil, vanilla extract and lemon juice. Beat to incorporate. Add the flour mixture and stir with a spatula until combined. Pour batter into the prepared pan.
  4. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove the cake from the oven, remove from the pan and place it on a wire rack. Brush the top of the cake with your favorite jam and let cool completely.

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