Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung.
Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. The warmer days of Spring lie ahead as the most longest and hardest days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.
Other celebrations around this time are: Lunar New Year, Chinese New Year - dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th) and Saint Valentine's Day (February 14th).
Lemon Poppy Seed Cake is ideal for honouring Brigid and celebrating Imbolc, representing inspiration, new beginnings and growth.
Lemon Poppy Seed Pound Cake
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1 2/3 cups unbleached all purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated white sugar
1/3 cup butter, softened
3 large eggs
grated lemon zest of 2 lemons and the juice from 1 of the lemons, the other lemon will be used later for the glaze
1 teaspoon vanilla extract
3/4 cup buttermilk
Glaze
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3/4 cup icing sugar
juice of 1 lemon, using the other lemon from the recipe
Place icing sugar in a bowl then add the lemon juice and stir together, creating a runny glaze.
Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment.
In a medium bowl whisk together the flour, baking powder, baking soda, salt and poppy seeds.
In a large bowl and using a hand held mixer, beat the sugar and butter together at medium speed until well blended, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon zest, vanilla extract and lemon juice and beat on medium-low until combined. Add the buttermilk and beat again until well blended, then add the flour mixture and stir with a wooden spoon to combine.
Pour the batter into the prepared loaf tin and bake for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes. Carefully remove from tin and transfer to a wire rack. Using a toothpick or a skewer poke holes in the top of the cake, it's best to do this while the cake is still warm. Prepare the glaze, if you haven't already done so already, and spoon or pour it over the warm cake. Place slices of fresh lemons over top.