Lemon-Poppy Seed Snacking Cake

May 16, 2012 § 1 Comment

Lemon-Poppy Seed Snacking Cake
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.

Lemon-Poppy Seed Snacking Cake
Lemon-Poppy Seed Snacking Cake
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.

Lemon-Poppy Seed Snacking Cake
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.

Lemon-Poppy Seed Snacking Cake
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.


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§ One Response to Lemon-Poppy Seed Snacking Cake

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