oh joy...I'm finally home long enough to bake, sleep AND post a recipe.
Made this last night and loved it. It's from Rose's Heavenly Cakes, which I've had checked out of the library for 3 months now. (I'm on my 5th and final renewal.)
It reminds me of Maida Heatter's White Pepper Lemon cake. Both are drizzled with an intensively lemony syrup that delivers a one-two punch to your happy, happy taste buds.
While this cake is made in a bundt pan, it will now be my poppy-seed mini-muffin recipe. I think it would be fabulous topped with a dollop of lemon curd.
The recipe below is slightly adapted:
2 whole large eggs, room temp
1 egg yolk, room temp
3/4 C + 1 TBL sour cream, divided
2 tsp vanilla extract
2 1/2 C cake flour*
1 1/4 C sugar**
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tsp loosely packed lemon zest
1/3 C poppy seeds
14 TBL (1 3/4 sticks) unsalted butter
* Although I used cake flour, Rose provides a substitute: 2 C + 3 TBL sifted & leveled regular flour
** Rose called for superfine sugar which I can't find anywhere.
Lemon Syrup
1/2 C sugar
6 TBL fresh lemon juice (~2 large lemons)
(Make this BEFORE making the cake. It gets brushed on immediately upon exiting the oven.)
Zap in microwave-proof glass container, stirring often, until sugar is dissolved. Don't boil.
Preheat oven to 350 F.
Coat bundt pan with Baker's Joy, or grease/flour the bejeesus out of it so it doesn't stick.
Mix LIQUID ingredients:
Lightly blend together eggs, yolk, only 1/4 C of the sour cream and vanilla. (NOT the butter)
Mix DRY Ingredients:
In mixing bowl, blend the dry ingredients together: flour, sugar, baking powder, baking soda, salt, lemon zest and poppy seeds.
Add the slightly softened butter and sour cream and beat med speed for a few minutes.
Add egg mixture in two parts, with mixer back on low speed.
Gently spread in pan.
Bake 45 to 55 minutes.
Immediately upon removal, poke cake with long skewer and brush 1/3 of syrup on cake. Let rest in pan for 10 minutes, flip onto serving pan and brush with remaining syrup.
Enjoy.
PS: As good as it was warm, it tasted even better today.
PPS: Check your teeth for renegade poppy seeds. Don't say I didn't warn ya.
Made this last night and loved it. It's from Rose's Heavenly Cakes, which I've had checked out of the library for 3 months now. (I'm on my 5th and final renewal.)
It reminds me of Maida Heatter's White Pepper Lemon cake. Both are drizzled with an intensively lemony syrup that delivers a one-two punch to your happy, happy taste buds.
While this cake is made in a bundt pan, it will now be my poppy-seed mini-muffin recipe. I think it would be fabulous topped with a dollop of lemon curd.
The recipe below is slightly adapted:
2 whole large eggs, room temp
1 egg yolk, room temp
3/4 C + 1 TBL sour cream, divided
2 tsp vanilla extract
2 1/2 C cake flour*
1 1/4 C sugar**
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tsp loosely packed lemon zest
1/3 C poppy seeds
14 TBL (1 3/4 sticks) unsalted butter
* Although I used cake flour, Rose provides a substitute: 2 C + 3 TBL sifted & leveled regular flour
** Rose called for superfine sugar which I can't find anywhere.
Lemon Syrup
1/2 C sugar
6 TBL fresh lemon juice (~2 large lemons)
(Make this BEFORE making the cake. It gets brushed on immediately upon exiting the oven.)
Zap in microwave-proof glass container, stirring often, until sugar is dissolved. Don't boil.
Preheat oven to 350 F.
Coat bundt pan with Baker's Joy, or grease/flour the bejeesus out of it so it doesn't stick.
Mix LIQUID ingredients:
Lightly blend together eggs, yolk, only 1/4 C of the sour cream and vanilla. (NOT the butter)
Mix DRY Ingredients:
In mixing bowl, blend the dry ingredients together: flour, sugar, baking powder, baking soda, salt, lemon zest and poppy seeds.
Add the slightly softened butter and sour cream and beat med speed for a few minutes.
Add egg mixture in two parts, with mixer back on low speed.
Gently spread in pan.
Bake 45 to 55 minutes.
Immediately upon removal, poke cake with long skewer and brush 1/3 of syrup on cake. Let rest in pan for 10 minutes, flip onto serving pan and brush with remaining syrup.
Enjoy.
PS: As good as it was warm, it tasted even better today.
PPS: Check your teeth for renegade poppy seeds. Don't say I didn't warn ya.