Wednesday, April 4, 2012

Lemon Poppyseed cake

3 tbps Milk
3 Eggs
1+1/2 tsp  Vanilla extract
1 +1/2 cup   SR flour
3/4 Sugar
3/4 tps Baking powder
1/4 tsp Salt
1 tbp Lemon zest
3 tbps Poppyseed
170g Butter - melted

Lemon Syrup
1/4 cup of Sugar
1/4 Fresh Lemon Juice

Pre-heat oven 180°C
Combine milk, eggs and vanilla extract in bowl. Wet ingredients.
Dry ingredients, combine flour,sugar, baking pwder, poppyseed and lemon zest.
Mix together, slowly add melted butter.  Beat well.
Pour batter into loaf tin.
Decorate with thinly sliced lemons (if thick, the slices will sink because of their weight)

Best results: Do NOT omit the syrup, otherwise the cake may be too dry, the syrup adds both moisture and tang to the taste. A real favourite of my family.

The lemon slices give a very pretty finish anyway.
NOTE: Make sure the lemon slices are super thin otherwise they will sink in the batter and prevent the cake from rising.

Here is the method for the syrup just in case.
Make the lemon syrup by heating the lemon juice and sugar together till dissolved.

Cake will be ready when a dry skewer comes out clean from the middle of the cake.
Poke with skewer all over and pour syrup onto cake.  Leave to rest.
Moist and delicious.


Just a thought, the date layer in the banana-bread would work very nicely here too.
If you want your cake to rise even more and be super airy, a good idea would be to whisk egg whites to stiff peaks then fold into the final batter.

'Rose Levy Beranbaum's Lemon Poppyseed Pound Cake' from 'The New Basics Cookbook'

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