poppy seed lemon cake 罂粟檸檬蛋糕

poppy seed lemon cake

Howdy, baked this some time ago before New Year. Only manage to upload.. well look at my pictures now. I afraid, i still haven’t install my Photoshop, hence i seem a bit lazy with the edits. No matter i guess!

Not exaggerating! but THIS IS the best pound cake i have ever home made! Well.. aghhh actually i made chiffon cakes more! haha~ but the reason why i said so its the fact that this cake requires full butter, and once the butter pound cake is cool. The cake will most likely go rock hard, its either something to do with you not mixing enough air in, or the batter too wet and forth. But, this one… yes, this one is still soooooo airy or spongy, which ever word is best to explain. LOL It took me some time to find one that uses full eggs, as i don’t want to use no eggs or egg white receipes; i want that proper pound cake texture!

Poppy seed Lemon Cake,
adapted from Delicious Magazine

Ingredients
175g unsalted butter, room temperature
175g caster sugar
Finely grated zest of 2 large lemons
3 medium eggs, room temperature
250g self-raising flour
40g poppy seeds (i used 40g instead of original 50)
4 heaped tpsn natural yoghurt

Method
Preheat the oven to 150°c/fan130°c/gas 2. Grease and line a 19cm x 12cm x 9cm deep loaf tin with baking paper. Put the butter into a bowl and beat with an electric hand whisk until creamy. Add the sugar and beat until it is almost white. Beat in the zest and eggs, 1 at a time, and a spoonful of flour with the second and last egg to prevent curdling. Sift over the rest of the flour and fold it in with the poppy seeds and the yogurt.
Spoon into the tin, even it out using palette knife or so. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes, then turn out and cool on a wire rack.

poppy seed lemon cake

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