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Wednesday, August 24

Meyer lemon & poppy seed cake

Butter, unsalted, room temperature
300 grams
Sugar, super-fine
250 grams
Vanilla extract
3 teaspoons
5 large
Baking powder
3 teaspoons
Flour, all-purpose
300 grams
Meyer lemon zest from unwaxed fruit
Meyer lemon juice, fresh squeezed
Poppy seeds
1 tablespoon
  1. Preheat the oven to 350°F; grease a 7-inch springform cake pan. 
  2. Cream the butter and sugar in a large mixing bowl with a wooden spoon or handheld electric whisk until pale and fluffy. 
  3. Stir in the vanilla. 
  4. Add the eggs one at a time, whisking well after each addition. 
  5. In a separate bowl, sift the baking powder and flour together, then fold into the egg mixture. 
  6. Fold in the orange zest, juice, and poppy seeds until well combined. 
  7. Spoon the batter into the cake pan, and level the top with the back of the spoon. 
  8. Bake for 50 to 60 minutes, until the cake is firm to the touch and a skewer inserted in the center comes out clean. 
Note: The cake tastes best the day after baking, and is also suitable for freezing.
Recipe from Nordic Bakery Cookbook by Miisa Mink.

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