Sunday, 15 June 2014

Lemon Poppy Seed Cake on Cup of Jo

This week, I am so excited to have my lemon poppy seed cake recipe on the New York based blog Cup of Jo. I've been reading Joanna's blog for years and it's one of my all time favourites with posts on fashion, beauty, life in New York and lots of nice recipes from other bloggers. 

This recipe is part of their picnic seriesHave you baked anything for picnics yet this Summer? My book, trEATs has lots of other picnic friendly recipes like savoury fig and goat's cheese cakes, cheese straws with caraway seeds and mini cherry and cinnamon bundt cakes. 

I chose to share this cake recipe in particular as I find loaf shaped cakes so much easier to transport and slice. It's really easy to throw together and stays fresh for at least 3 days so it's also great for making ahead. Just wrap it up in some baking paper and pop in into a paper bag - no need to carry sticky tuppperware home at the end of your picnic.

Lemon Poppy Seed Loaf Cake

For the cake:
¾ cup (170g) unsalted butter, at room temperature 
¾ cup (170g) caster sugar
1 ¼ cup (190g)  all purpose (plain) flour
2 teaspoons baking powder
pinch of salt
2 eggs
¼ cup (60ml) milk
¼ cup (30g)  poppy seeds
Zest of 2 lemons

For the glaze:
1 cup (150g)  powdered (icing) sugar
Juice of ½ lemon
Poppy seeds, for sprinkling

Heat the oven to 350F (180C) and butter and line a one pound (4½ x 2½ x 8½ inch) loaf tin with baking parchment. Place the butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Sift in the flour, baking powder and salt. Add the eggs, milk, poppy seeds and lemon zest and beat until just combined, scraping down the sides of the bowl with a rubber spatula as you go.

Spoon the mixture into the prepared loaf tin and bake for 40 to 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and remove the baking parchment.

While the cake is cooling, make the glaze. Use a spoon to beat the powdered sugar with enough lemon juice to form a runny but opaque glaze. Set the cooled cake on a wire rack and drizzle over the glaze. Sprinkle over the poppy seeds and allow the glaze to set for a few minutes before packaging up. 


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