Lemon Poppyseed Cake with Lemon Sugar Drizzle

Lemon Poppyseed Cake with Lemon Sugar Drizzle

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Looks like these guys all want a slice.

I thought I was really on a roll today.  Sort of.

My damned oven will not stay at 350°.  If I set it at 355°, it goes to 325°.  If I make that 375°, it goes to nearly 375°.  I settled on 365° and said the heck with it.

I had already made my French bread rolls for our Christmas Eve dinner.

Then, I made our Chocolate Peppermint Torte, which can chill (literally) for a few days.

I pre-cooked our bacon for Christmas morning.  And I remembered to not cook it all the way!  Woo Hoo!  All I have to do this time (unlike Thanksgiving) is remember to take it out of the refrigerator on Christmas morning!!

Then I thought, what the heck?  I’ll make this amazing Lemon Poppyseed Cake with a Lemon-Sugar Drizzle for Christmas morning, to go with my Ham and Cheese Quiche and bacon.

This is really an awesome recipe.  I (or my oven) overcooked the outside.  I just trimmed it.  My end result will not earn any awards, appearance-wise, but it does taste really, really good.  I think next time I’ll try a parchment lined brownie pan.  It won’t take as long to cook through, which means the outside won’t be overcooked.  I would advise you to do likewise, and adjust the baking time.

The original recipe came from Gale Gand at Food Network.  I added lemon extract and the drizzle, because I love lemon.

Lemon Poppyseed Cake

Prep time: 1 hour, 20 minutes (1 hour of this is soaking time)

Yield 8 to 10 servings

1/3-cup (2 1/2 ounces) poppy seeds

1 tablespoon freshly grated lemon zest

1 cup whole, 2 percent fat, or 1 percent fat milk

2 eggs

1 1/2 cups sugar

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cup vegetable oil

1 teaspoon pure vanilla extract

1 teaspoon almond extract

¼ teaspoon lemon extract (my addition)

Lemon-Sugar drizzle (optional)

In a bowl or liquid measuring cup, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350°.  Line a brownie pan with parchment (make a sling with two long pieces, laid in a cross and overhanging the edges.  Spray with oil).

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.

In a separate bowl, sift the dry ingredients together.

Switch to the paddle on your mixer.  With the mixer running, drizzle the oil, vanilla extract, almond extract and lemon extract into the egg mixture.  Scrape your bowl.

With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture.  Scrape the bowl.  The batter will be somewhat thin. Pour into the prepared brownie pan.

I had finished making the cake mix and looked over, only to discover that I hadn’t added my oil.  Guess I wasn’t on such a roll, after all.  Not just that, but when I went back to the pantry to grab the canola oil, I picked up a half full bottle and made it back to the kitchen.  I am as blind as a bat, without my readers.  I almost measured out this oil, when I put on my glasses and noted that I had written (in black sharpie) “taco oil” on the dark blue lid. That was leftover oil from my tostadas last week.  Hmmm.   That would have been an interesting flavor, alright.  Anyway, I just added the non-taco oil at the last minute and it didn’t seem to hurt the cake, any.

Overcooked Lemon Poppyseed CakeBake around 35 or 45 minutes, or until a toothpick inserted in the middle comes out nearly clean.  I can’t give you an exact time, since the original recipe calls for a loaf pan.  Avoid opening the oven while baking. Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

I’m not sure why the outside of my loaf was so overdone – it could be my misbehaving oven.  It could be adding the oil at the last minute.  Whatever.  I tasted it, after cutting off the overdone exterior.  It was damned good, so I’m keeping the recipe.  I’m still using a brownie pan next time.

While your cake is cooling on a rack for about 10 minutes, make your Lemon-Sugar Drizzle.

Combine ¼ cup freshly squeezed lemon juice with ¼ cup sugar in a small saucepan.  Heat on low until sugar is dissolved and remove from heat.

On a skewer, make a mark, so that your drizzle goes into the cake all over consistently.  I learned this from The Great British Baking Show (Netflix).

I made my mark about 3 inches from the tip.

Then, I stuck my skewer into the top of the cake all over, about ½ inch apart.  I went as deep as the mark.

I then spooned the warm Lemon-Sugar Drizzle all over the cake, so the Drizzle went down into the cake.  Yum!

I’m not pretending this is anything but a very yummy, sweet goodie for Christmas morning.  This recipe is much like a quick bread, so it’ll be great.  And while it’s warming in the oven, I can watch the little munchkin opening her presents from Santa.

Merry Christmas and Happy Holidays!

Vicky

 

 

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