Wednesday, February 1, 2017

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.   


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.

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