Monday, May 31, 2010

Light Lemon Poppy Seed Cake

My fave piece of heaven, fine evening..

Nyum....nyummmm... a half eaten piece of sharing please !

There are countless of recipes for this particular cake in the recipe  section of the internet. Well, this is my version, which you can either prepared with or without the lemon syrup ( for the extra sour kick to your tastebud)

1 cup of caster sugar
250g butter
2 1/4 cups of flour
2 teaspoon baking powder
1 teaspoon soda bicarbonate

3/4 cup of buttermilk ( i subs with 3/4 cup milk + 2tbs lemon juice and let rest for 15 minutes before use)
6 eggs (medium size)
2 teaspoon lemon oil
1 1/2 tablespoons lemon zest
3  tablespoons poppy seeds

lemon syrup
1/2 cup white sugar
3/4 cup lemon juice


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour the baking pan. I use 9 inch round pan.

2.Sift together the flour, baking powder and soda bicorbanate, Beat the butter and sugar until until creamy.Beat in the eggs, one at a time, beating well after each addition.

3.Add alternately the sifted flour mixture and the buttermilk to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.

4.Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans. I obviously overcooked mine a bit ( see pic below)

5. If you like to have the cake with the lemon syrup, lessen the quantity of sugar in the cake a by a quarter.In a saucepan over low heat; cook 1/2 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature. Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. Best eaten a  day after baking for the full flavor to emerged.


my extra crispy textured lemon poppyseed cake...

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