Wednesday, August 10, 2016

Lemon Poppy Seed Pound Cake

From the kitchen of One Perfect Bite...We've been invited to a large barbecue this coming weekend. It's what I call a planned potluck. Everyone is assigned a task and is responsible for part of the meal. By luck or lot, I'm the dessert lady for the day. Because berries are still available here, I'll be making several of the lemon cake I'm featuring tonight, as well as unusual shortcakes that are made with cornmeal. Both will serve as the base for macerated berries. If time permits, I'll also be making peanut bars for those who do not want a fruit dessert. I found the recipe for this unusual poppy seed cake in The New York Times. It caught my eye because it's made with olive oil rather than butter, and I was curious to see how the cake would taste. I'm really pleased with the results. The recipe makes a moist cake with an intensely lemon flavor that is enhanced by the olive oil. It is a snap to make and takes about 15 minutes to prepare, so it is perfect for my purposes. The Silver Fox has given it his approval, so tomorrow I'll make the three others I'll need for the weekend. I do hope you'll try this cake. You will not be disappointed. Here is how it's made.

Lemon Poppy Seed Pound Cake...from the kitchen of One Perfect Bite courtesy of The New York Times

Zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons + 4 teaspoons lemon juice
3 large eggs
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners’ sugar

1) Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
2) Combine lemon zest and sugar in a large bowl and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs.
3) In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into wet ingredients, then whisk in oil and poppy seeds.
4) Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
5) Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing. Yield: 1 loaf cake.

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1 comment :

Pondside said...

This is my kind of cake - and I wouldn't need any berries - just a cup of tea!

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