Tuesday, 13 November 2012

Lemon Poppy Seed Cake Nights

I love Lemon Poppy Seed Cake.

Do you remember having something for the first time and it was simply amazing, wondrous, beautiful?
Then for whatever reason you don't really have it again or think to have it again simply because you forget or the years roll by, then one day you suddenly remember that you liked that something from years ago...

I remember my first bite of a Lemon Poppy Seed Cake. The moist texture of the cake which was so fluffy and light, the crunch of those poppy seeds that created amazing pop in my mouth and the zing of the lemon with silky smooth cream cheese frosting. Yep heaven.

It has been forever since I have eaten this type of cake so when a friend of mine posted a picture of one she had made on Instagram the other day it jogged my memory and I just had to make one for my greedy eyes and stomach and for the past when we first met.

That night after the children where in bed and some lame but entertaining TV was on I indulged, enjoyed and remembered.

All I can say is that Lemon Poppy Seed Cake is beautiful and so is meeting once again.

What is something you remember you loved from long ago that you could have today?







Lemon Poppy Seed Cake Recipe 

This recipe is a Donna Hay basic vanilla cake recipe which I added 1/4 cup lemon juice to the milk, a grate of lemon rind and a lot of poppy seeds.

Cake Ingredients:
2 1/2 cups plain flour
1 1/2 teaspoons baking powder
1 3/4 cups castor sugar
250g butter melted
4 eggs
1 1/2 cups milk leave 1/4 cup free space for the lemon juice.
2 tsp of vanilla

Extras to make it Lemon Poppy Seed:
1/4 cup lemon juice add this to the Milk. If you want it more lemony leave out more of the milk and add more lemon juice.
Grated lemon rind
Lot's of poppy seeds.

Some icing for the top:
80g cream cheese
80g butter
2 cups icing sugar
dash of vanilla
pinch of salt

Mix flour, baking powder, sugar, butter, eggs, milk with the lemon juice, vanilla,  lemon rind and poppy seeds in a large bowl until combined. Pour into greased cake tin and cook for 30 - 35min at 160oC oven. Cool in tin for 5 min then turn and cool on wire rack.

When cool mix cream cheese icing ingredients together with an electric mixer and spread over cake. Sprinkle with more poppy seeds and even some more lemon rind.

Eat and enjoy (with or without the lame TV) 


You are just beautiful.



2 comments :

  1. That looks seriously delicious Elizabeth.
    I shall have to remember this one when I next crave lemon poppy seed cake... (right about now, actually).
    Ronnie xo

    ReplyDelete
    Replies
    1. Yes this cake has that power to make your taste buds want it immediately. Enjoy your Friday Night and I hope something lovely like cake finds you.

      Delete

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