lemon and poppyseed....take 2
I had a craving tonight, I'll confess it.
I wanted fresh baking. At first I thought I wanted chocolate cake....but couldn't find a quick, easy recipe. Then I thought I wanted a coffee cake....but no go.
And then I found an awesome recipe for lemon poppyseed cake. I had no intentions whatsoever of blogging this, so no progress photos, unfortunately.....but it's SO GOOD. I ate a quarter of it, and the only thing that's stopping me from eating the rest will be hubs' scorn and derision when he gets home to find I've not only baked a cake, but also eaten it too....
If you like lemons and poppyseeds, you should make it. The batter is strange (very dry), but it bakes up very nicely, so don't worry.
Fast, Easy Lemon Poppyseed Cake
(for the record, if you can hold yourself back a little longer than I did, and NOT try to cut a warm cake on a cooling rack, your cake will probably hold together a lot better....OMG....so good.........)
1 1/4 cups all-purpose flour (I used cake flour because I'm out of all purpose)
1 teaspoon baking powder
zest of 1 lemon
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar (I used vanilla sugar)
2 large eggs
2 tablespoons poppy seeds
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice
1/2 t vanilla
Preparation
1. Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch round cake pan.
2. Whisk together flour, baking powder, lemon zest, and salt in a bowl.
3. Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes.
4. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined (batter is thick and does not pour)
5. Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. (I baked mine 27 minutes)
Cool cake in pan on a rack 5 minutes, then invert onto rack.Whisk together confectioners sugar, vanilla and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Put a plate under the rack unless you'd like to lick the glaze off your counter.
Let stand until glaze is set, about 15 minutes. Serve warm or at room temperature. It is freaking FANTASTIC warm. I really want to eat the rest of the cake.....
Thanks for reading!