lemon poppyseed cake.

With the world feeling impossibly grim as of late, I've been craving bright flavors.  Namely lots of citrus. 

Grapefruit!  Oranges!  Limes!  And of course, Lemons.    

Lemon poppyseed cake is something that begs to be made in the winter.  During the cold doldrums of January and February, cake is necessary and cake that reminds you of warmer places is even better.

This lemon poppyseed cake is the best I've ever made.  It's a one bowl (no mixer required!) pantry staple cake that somehow manages to get more moist and flavorful as the week goes on (magic!).   It's delicious and just the thing to share with your friends who may need a little winter pick-me-up.   

#bakeamericacakeagain

On a not food related note - If you are ask appalled as I am about the Muslim ban (that isn't a ban but let's be honest it is a ban) on countries that have never attacked us (shockingly the countries that have attacked us aren't on the ban list because SURPRISE SURPRISE someone has business ties to them) consider donating to the ACLU.  I set up my monthly donation this past weekend because I appreciate the hard work they do to support American's rights.   

In addition, as I've said before, if something angers you, CALL YOUR SENATORS and call them everyday.   Whether it be the wall, the muslim ban, Betsy Devos, Scott Pruitt (the one who angers me the most), Steve Bannon being part of the NSC, call them.   

Lemon Poppyseed Cake
Recipe from the NYTimes

Feel free to sub the buttermilk for sour cream or creme fraiche.   I also subbed 3/4 cup of the white flour for spelt since I've been very into utilizing different grains in my baked goods.   

Butter, for greasing pan
1 ¾ cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
½ cup buttermilk
4 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
⅔ cup extra-virgin olive oil
2 tablespoons poppy seeds
½ cup confectioners’ sugar

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.

In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 4 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

lemon cake.

Every year, like clockwork I spend January going on an absolute citrus binge.  It starts innocently enough with a box of Spanish clementines purchased for the awesome price of $6.99 during the first week of January and then it usually manifests into something akin to me lugging 18 pounds of grapefruits, blood oranges, and Meyer lemons, from Whole Foods onto the subway because I just can't resist (I will never be known for my excellent willpower). 

The only logical thing to do when you are starring at bowls and fridge drawers filled with Meyer lemons is make a lemon cake since we might as well use as much lemon as possible.  This cake does just that since its a combination of lemon zest, lemon juice, lemon syrup, lemon glaze, and if you want to take things to a whole other level then there is also candied lemon (go big or go home) .  You would think eating a slice would make your mouth pucker like nothing else but really, it's surprisingly mellow due to the addition of buttermilk which lends a brilliant level of tang and moistness to the cake. I suggest serving with a cup of afternoon tea in an attempt to chase away the (bitterly) cold winter blues.  

Lemon Cake
Recipe from Ina Garten 

The only change I made her was to halve it (because I really don't need 2 cakes lying around especially with a wedding coming up) and baking it in a cake pan instead of a loaf pan since I think it makes for a prettier presentation.  The candied lemon recipe can be found here.  They aren't necessary but who can resist something so beautiful. Not to mention candying lemons is super easy.  This cake allows Meyer lemons to shine so if you can get your hands on them this is the place to use them but regular lemons work just as well.  

For the cake

1 stick unsalted butter, at room temperature
1 ¼ cups granulated sugar, divided
2 large or extra-large eggs, at room temperature
5 – 6 tablespoons grated lemon zest (3 to 4 large lemons)
1 ½ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
¼ cup + 2 tablespoons freshly squeezed lemon juice, divided
¼ cup + 2 tablespoons buttermilk, at room temperature
½ teaspoon pure vanilla extract

For the glaze

1 cup confectioners' sugar, sifted
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour one (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans or one 9 inch round cake pan. You may also line the bottom with parchment paper, if desired.

Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 tablespoons lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the pan, smooth the top, and bake for 45 minutes to 1 hour (if a loaf) or about 30 – 35 minutes (if using a cake pan), until a cake tester comes out clean.

Combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack set over a tray, parchment, or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

buttermilk tea cookies with lemon glaze.

Lemon, buttermilk, and cornmeal are a match made in cookie heaven. 

(I'm at a loss of words today probably because my brain has turned to mush since I've done nothing but eat cookies for the last week.)  

These would make a fine addition to a New Year's Day brunch spread.  They are crunchy from the addition of cornmeal yet they remain soft and tender from the buttermilk.  It's as if a cookie and a piece of cake had a baby and this is what resulted (cookies and cake should get together more often).  I love them served with tea for a supremely awesome afternoon snack with friends but they are equally delicious with milk as most cookies are. 

Buttermilk Tea Cookies with Lemon Glaze

Recipe from One Girl Cookies Cookbook

Makes about 24 cookies

For the cookies

1 1/2 cups all-purpose flour
1/4 cup cornmeal
1/2 -1 teaspoon grated lemon zest (depending on how much lemon you like)
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg 
1/2 teaspoon vanilla extract
1/3 cup buttermilk

For the glaze

Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 1/4 cups confectioners' sugar, or more as needed
1/4 cup poppy seeds or gold sanding sugar for sprinkling 

In a medium bowl, whisk together the flour, cornmeal, lemon zest, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, and mix on medium speed for 1 minute. Reduce the speed to low, and mix in 1/3 of the flour mixture and then ½ of the buttermilk. Scrape down the bowl. Add another 1/3 of the flour mixture and the remaining buttermilk.

Remove the bowl from the mixer, and fold in the remaining flour mixture with a rubber spatula until it is fully incorporated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight.

When you are ready to bake the cookies, prepare the lemon glaze: In a medium bowl, whisk together the lemon zest, lemon juice, and confectioners’ sugar. The glaze should be as thick as glue. If the glaze is too thin, thicken it with additional confectioners’ sugar. Set it aside.

Preheat the oven to 350 degrees. Remove the dough from the refrigerator. Using a small cookie scoop or a spoon, place 1-tablespoon rounds of dough onto a parchment paper-lined baking sheet, leaving 1 inch between cookies.

Bake the cookies for 12-14 minutes, until they are golden around the edges (they may take a minute longer depending upon your oven). Let the cookies cool for 5 minutes on the baking sheet.

While the cookies are still warm, drizzle a small amount (about ½ teaspoon) of the lemon glaze over each cookie, and then sprinkle on 1⁄8 teaspoon of the poppy seeds or sprinkles. Transfer the cookies to a wire rack to cool completely.

lemon, olive oil, and almond biscotti.

There was a time in my life, not too long ago, that I dismissed biscotti  in favor of the more fancy cookie varieties. Biscotti appeared so plain and boring when next to the chocolate-caramel-sea salt-nutty-oatty-cookies that are all the rage.  But you reach a point, usually after your third over the top cookie in a row when you want to reach for a palate cleanser, and that's where these shine.  

These biscotti may not look like much, but they pack a lot of flavor.  The combination of almonds, lemon, and olive oil is one of the most classic Italian pairings of all time and the reason it's been around for so long is because it's that good.  This particular biscotti recipe is one of my favorites.  They come together quickly, pack a flavor punch, and make for a wonderful addition to any cookie plate.  I also love pairing them with lemon or vanilla gelato if you are serving them in a more formal setting.  Or as a side to an afternoon cup of coffee as is the tradition in Italy.  

Lemon, Olive Oil, and Almond Biscotti
Recipe adapted from One Girl Cookies 

I streamlined this recipe because when I finally got around to making these I was looking for ways to make my life easier since I still had more cookies to make and a kitchen to clean.  I think my version allows you to whip these up with ease.

Makes about 48 cookies

1 cup almond flour
2 large eggs
Grated zest of 2 Meyer lemons (or 2 regular lemons or 1 lemon and and 1 orange)
1 cup sugar
1/2 cup Sicilian (preferred) or regular olive oil
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt

Preheat the oven to 350 degrees.  

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, lemon zest, sugar, olive oil, and vanilla. Mix on medium speed for 1 minute.

In a medium bowl, whisk together the ground almonds, flour, baking powder, and salt. With the mixer running on low speed, gradually add the flour mixture to the egg mixture, stopping two or three times to scrape down the bowl. Mix until the dough is just beginning to come together. Do not overmix.

Scoop the dough out onto a parchment paper–lined baking sheet, and shape it into 2 equal logs. The dough should be sticky—you may need to wet your hands slightly with water in order to work with it. Each log should be about as wide as two knuckles on your middle finger and about ½-inch tall. Bake for 14 minutes. Rotate the baking sheet and bake for 14 more minutes. Let the logs cool on the baking sheet for 12 to 15 minutes.

Reduce the oven temperature to 250 degrees.  

Transfer the logs to a cutting board. Using a serrated knife, slice the logs into ½-inch-thick biscotti. Put the biscotti on the parchment-lined baking sheet, spacing them ½-inch apart. Bake for 7 minutes. Rotate the baking sheet and bake for 7 more minutes, or until the biscotti are slightly crisp on the exposed sides. Transfer them to a wire rack and let them cool completely.