Lemon-Poppy Seed Snacking Cake
May 16, 2012 § 1 Comment
I have been really into poppy seeds recently. I haven’t actually used them in any way other than this cake since stocking up recently, but I keep finding recipes that interest me, seeing pictures that inspire me and coming up with ideas that excite me. After the hand laceration I mentioned in my previous post, I was unable to make the dinner I was planning so we went out to a favorite restaurant and tried their Spinach and Poppy Seed Salad. A lot of these menu items are a simple combination of a few ingredients but really perfectly put together. The salad, like their other salads, is endlessly satisfying, largely because of the effortless execution.
The poppy seeds in that salad have had me hyper-aware of them and their potential. While the combination of poppy seeds and lemon in the form of a baked good isn’t exactly new, I decided to go with the obvious before experimenting.
In the midst of poppy seed obsession, I was just reminded of this (originally lemon-free) recipe by The Wednesday Chef and immediately wanted to add lemon. This recipe is absolutely stuffed with poppy seeds and the lemon flavor adds just what you would hope. I also took the liberty to use whole wheat pastry flour and unrefined sugar, which doesn’t take away from a thing.
1 year ago, today: Chocolate Peanut Butter Sandwich Cookies
Lemon-Poppy Seed Snacking Cake:
adapted from Vegetarian Cooking for Everyone
makes 1 5″x9″ loaf cake
– 1 1/4 cup milk, warm
– 1 cup poppy seeds
– 2 cups whole wheat pastry flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 3 eggs
– 1 tsp vanilla extract
– 1/2 cup butter, room temperature
– 1 cup granulated sugar (I used evaporated cane juice)
– 1 tbsp lemon zest (approx. 1 medium lemon)
– 3/4 cup milk (2% milk fat is fine)
– 1/4 cup lemon juice (approx. 1 well-squeezed medium lemon)
Combine warm milk and poppy seeds, set aside to soak. Heat oven to 375 degrees F. Butter and flour a 5″x9″ loaf pan. Set a sifter over a mixing bowl and sift whole wheat pastry flour, baking powder, baking soda and salt. Separate egg white from yolks, placing whites in a large mixing bowl and yolks in a small prep bowl. Add vanilla extract to the yolks and set aside. Using a whisk or electric mixer, beat the egg whites on high until firm/moist peaks begin to form. Transfer the whipped egg whites into a small bowl. Combine sugar and lemon zest to release the essential oils in the zest. Place in the (now empty) large mixing bowl with the butter and, using a wooden spoon or an electric mixture, beat until light and fluffy. Continue beating to mix in egg yolks, adding one at a time. Combine milk and lemon juice and beat in 1/3 of the liquid mixture until almost incorporated, then 1/2 of the dry mixture until almost incorporated, 1/3 of the liquid mixture until almost incorporated, the remaining dry mixture until almost incorporated and the remaining liquid mixture until incorporated. Using a rubber spatula, fold in egg whites until fully incorporated. Transfer to prepared loaf pan and bake for 40-50 minutes.