Saturday, April 26, 2008

Lemon Poppyseed Tea Cake

As soon as Jake saw this recipe in my Every Day Food May 2008 issue, he requested it for his lunch box. It just so happened that lemons were on sale, too!

Delicious with a cup of tea.

3/4 cup butter, room temperature
1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp salt
2 Tbsp poppy seeds
1 cup sugar
3 large eggs, room temperature
2 tsp vanilla
2 tbsp grated lemon zest, plus 1/3 cup fresh lemon juice (from 2 lemons)
1/4 cup milk

Pre-heat oven to 350 F
In a medium sized bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.

With an electric mixer, beat butter and 2/3 cup sugar until fluffy. Add eggs one at a time, beating after each addition. Mix in lemon zest and vanilla. With the mixer on low, alternately add flour mixture in two parts and the milk in one, beginning and ending with the flour.

Pour batter into a 9x5 inch loaf pan that has been buttered and floured. Smooth the top. Bake about 50-55 minutes, or until a toothpick inserted in the center comes out clean.

In a medium pot, bring lemon juice and 1/3 cup sugar to a boil. Stir to dissolve the sugar, and set aside.

Right after you remove the cake from the oven, poke several holes in the top with a toothpick or bamboo skewer. Set aside 2 tbsp or syrup, but then pour the remainder over he cake. Allow it to cool completely in the pan for about 2 hours. Then turn the cake out of the pan and brush all over with the reserved syrup.

Store covered at room temperature for up to three days, or wrap in plastic wrap and freeze for up to three months.


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