Thursday, January 19, 2017

LEMON-POPPY SEED LOAF CAKE

I love almost anything that is flavored with lemon. This cake so moist and the poppy seeds adds a little extra surprise. You can omit the poppy seeds and this cake will still be delicious. I poked holes in the cake after it cooled and spooned on the lemon syrup which was absorbed into the cake.


Preheat oven to 350 degrees F.
Butter a 5 by 9-inch loaf pan and set aside on a baking sheet.

2 cups cake flour or all-purpose flour
1 ½ t baking powder
½ t baking soda
½ t fine sea salt or table salt

1 cup (2 sticks) unsalted butter, softened
¼ cups granulated sugar
3 large eggs
Zest of 1 large lemon
Juice from 2 large lemons
¾ cup buttermilk
¼ cup poppy seeds
1 t pure lemon extract

In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In another large bowl, beat together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until well incorporated.
Beat in the lemon zest, lemon juice, buttermilk, poppy seeds, and lemon extract.
Beat in the flour mixture, a little at a time, until well incorporated.

Using a rubber spatula, transfer batter to the prepared loaf pan and bake in center of oven for 1 hour.

Set loaf pan on a wire rack to cool for 30 minutes.

Lemon Syrup
¼ granulated sugar 
¼ cup lemon juice

In a small saucepan or butter warmer, warm the sugar and lemon juice until sugar dissolves.
Using a skewer, poke 15 holes in the cake, all the way to the bottom.

Spoon the lemon syrup over the cake.
Cover with plastic wrap and set aside for 8 hours before slicing.

Remove cake from pan and place on a platter, slice and serve.