Local? NO! Excellent? Of course. I make this cake more often than any other type of cake which isn't saying much since I don't even remember the last cake I baked.
Lemon Poppyseed Butter Cake
350F, 45-55 minutes
Grease and flour a bundt pan
Sift the following together and set aside:
3 c cake flour
3 tsp baking powder
1/4 tsp salt
Beat the following at medium speed for about 5 minutes:
8 oz softened butter
1 1/2 c sugar
Add slowly and beat for 4-5 min until thick & double in volume:
4 lightly beaten eggs
Additional ingredients:
1 c milk
Peel of two lemons
3 tbsp lemon juice
2 tbsp poppy seeds
Fold flour by quarters alternating with milk and ending with flour. Add lemon peel, juice, and poppy seeds. Pour into pan and smooth top. Bake until top is set and springs back when touched. Remove and let rest for two minutes then turn out on cooling rack.
Top as you please. A sprinkling of powdered sugar is nice if you're pressed for time. A glaze of a jam of your choice spiked with, say, flaming cognac and boiled for a moment is pretty. This one had a Sam-sprinkled coat of powdered sugar and a strawberry sauce (oooh! local strawberries from last summer thawed).
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment