Lemon Poppyseed Pound Cake

 

With just the right amount of zing and tartness, lemon poppyseed pound cake is the most scrumptious cake you can make. As unsurprising as that statement may be, it is buttery, moist and abundantly dense in texture with a slight nutty crunch due to the poppyseeds and a simple hint of sweetness with the drizzled glaze icing that balances every slice.  

Lemon Poppyseed Pound Cake

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2 1/2 cups white sugar

1 cup butter, softened

5 large eggs

1 teaspoon vanilla or almond extract 

lemon juice of 1 lemon

3 cups unbleached all purpose flour

1 teaspoon baking powder 

1/4 teaspoon salt

1/4 cup poppyseeds

zest of 1 lemon

1 cup of milk

Lemon Glaze

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1 cup icing sugar

1 - 2 tablespoon fresh lemon juice

In a bowl whisk together the icing sugar and lemon juice until a runny pourable glaze has formed. 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 12 cup bundt cake pan. Set aside.

In a medium bowl mix together the flour, baking powder, salt, poppy seeds and lemon zest. Set aside. 

In a large bowl, beat sugar, butter, eggs and vanilla with a handheld mixer on low speed for 1 minute, scraping the sides of the bowl constantly. Add the lemon juice and beat on high speed for 5 minutes, scraping bowl occasionally. 

Beat the flour mixture into the buttery sugar mixture and alternate with milk on low speed, beating until just smooth after each addition. Pour or spoon the batter into the prepared bundt cake pan. Making sure the batter is spread evenly and level the best you can. 

Bake for 1 hour 10 minutes or until a toothpick inserted into the centre comes out clean. Cool for 20 minutes in pan before removing to a wire rack. Cool completely. Sprinkle with icing sugar or drizzle with a lemony glaze, see recipe above. 

Notes: This recipe can be baked in 2 loaf pans 9 x 5 x 3 inches, for 55 to 60 minutes or until a toothpick inserted into the centre comes out clean.  

Imbolc ~ Brigid's Day ~ Imbolc Ritual Cake

 

Imbolc is the ancient Celtic and Gaelic festival marking the turning of the wheel into the start of Spring, celebrating the day of the sun and honouring the Celtic Goddess, Brigid (Brigit, Brighid, Bride, Bridgit, Brídey). Not only is Brigid the Goddess of fire but she is associated with poetry, healing, fertility, the hearth and blacksmithing. She may represent the triple Goddess at this time. Some symbols attributed to Brigid are: the flame, the serpent, the swan, the snowdrop, sheep and the Brigid cross. 

If you live in the Northern Hemisphere Imbolic or Brigid's Day is celebrated on or around February 1st and if you live in the Southern Hemisphere it's celebrate on or around August 1st. Like most festivals, Imbolc has a great feast, known as Brigid Feast, Feast of Light or Feast of Fire, which may include colcannon, dumplings, barmbrack and bannock. Foods that are symbolic of Imbolc are milk, butter, eggs, honey, ginger and blackberries they represent health, healing and prosperity. The herbs and flowers that are associated with Imboc are lavender, rosemary, sage, heather, angelica and violets and as well as the Rowan and willow trees. 

Imbolc is a time when the sun begins to shine stronger upon the earth; preparing us for growth, new life and new beginnings in the months ahead. It is the half way point between Winter Solstice and Spring Equinox and there are many things you may do to honour Brigid and Imbolc such as... weather permitting of course... start to plant your garden, connect with nature, burn a candle, mediate, craft a Brigid cross and bake or cook foods that mark the occasion.  

An easy recipe is this, Imbolc Ritual Cake... 

Imbolc Ritual Cake 

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makes 8 servings

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

3/4 cup sugar

1/2 teaspoon salt

2 tablespoons poppy seeds

1 tablespoon grated lemon peel

1/4 cup light olive oil

3/4 cup water

2 tablespoons lemon juice

1 teaspoon lavender extract

icing sugar, for decorating

lavender buds, for decorating

lemon slice, for decorating

Preheat oven to 350ºF. Grease and flour and square baking tin and line with baking parchment paper.

In a large bowl mix together the flour, baking soda, sugar, salt, poppy seeds and grated lemon rind. Make a well in the centre of the dry ingredients and add the oil, water, lemon juice and lavender extract and stir to combine. Pour the batter into the prepared baking tin.

Bake for 30 to 40 minutes or until a toothpick inserted in the centre comes out clean and the top is golden brown. Cool on a wire rack. Remove from pan and decorate by sifting icing sugar over the top and sprinkle with edible lavender buds and place a full slice of lemon in the centre, before serving.                                                                                                                       

Food Photo of the Day ~ Pumpkin Poppyseed Loaf

Not having any walnuts means getting creative in the kitchen and a pumpkin poppyseed loaf came together as a result of that. Most of us have had lemon poppyseed loaf or cake however pumpkin and poppyseed came together quite well, that it is definitely worth repeating! Perhaps next time with a bit of drizzle icing or for something more decadent, a cream cheese icing. That being said without icing this loaf was gobbled up in no time. - JD  

Blueberry Lemon Poppyseed Cake

To me, this cake captures an essence of summer. Fresh blueberries with a sticky lemon tartness that will beckon those summer days. Blackberries and raspberries would be equally, just as good. 

Blueberry Lemon Poppyseed Cake

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approximately 16 servings

1 cup (250ml) butter, softened

1 1/2 (375ml) cup sugar 

3 eggs

3 cups (750ml) unbleached all purpose flour

grated lemon rind from 1 lemon 

2 teaspoons (10ml) baking powder

1/2 teaspoon (2ml) salt

2 to 3 tablespoons poppy-seeds

1 cup (250ml) milk

2 cups (500ml) blueberries

Lemon syrup:

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1 cup (250ml) sugar

1/2 cup (125ml) lemon juice

Glaze:

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1 cup (250ml) icing sugar

2 to 3 tablespoons (30-40ml) milk

2 cups (500ml) blueberries, or a handful of edible flowers, optional

Preheat oven to 350ºF (180ºC) 

Grease and flour a 10 inch (23cm) tube pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until nicely combined. Add the eggs and beat well. Set aside. 

In another bowl combine the flour, grated lemon rind, baking powder, salt, and poppy-seeds. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Gently fold in the blueberries. Pour the batter into the prepared pan. 

Bake in the preheated oven for 65 to 70 minutes or until a toothpick, inserted into the cake, comes out clean.

Lemon syrup: While the cake is baking... place the sugar and lemon juice in a small sauce pan. Bring to a boil. Stir to combine, making sure the sugar has dissolved. Set aside.

When the cake is done and removed from the oven, poke holes into the hot cake. Then pour the lemon syrup all over the cake. The cake will absorb the lovely lemon syrup. Continue to cool the cake in the pan on a wire rack.

Glaze: When the cake has cooled completely and successfully removed from the pan; in a small bowl blend together the icing sugar and milk. Drizzle over the cold cake and immediately place the additional blueberries, or edible flowers, if using,  on top of the glaze. Allow to set. Serve.  

Notes: I cut the sugar down to 1 cup for the cake and 3/4 cup for the lemon syrup. The cake was completely baked at 65 minutes however ovens vary, so make sure the cake springs back when lightly touched and or a toothpick comes out. I would have added more blueberries on top however I thought I had another 2 cups but didn't so I left it as is.  

Almond Poppy Seed Loaf

Another loaf recipe to add to your baking repertoire. Delicious with a subtle hint of almond flavour plus the added bonus of a bit of fibre. This is irresistible with a cup of tea!    

Almond Poppyseed Loaf

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1 1/2 cups all purpose flour

1/2 cup coconut sugar

2 teaspoons baking powder 

1/4 teaspoon salt

1 tablespoon poppy seeds

1 cup All-Bran cereal

1 cup milk

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

1/4 teaspoon almond extract

1/2 cup chopped almonds, toasted

Preheat of to 350ºF (180ºC). 

Butter and flour a loaf pan. Line the loaf pan with baking parchment paper. Set aside.

In a bowl, blend together the flour, sugar, baking powder, salt, and poppy seeds. Set aside. 

In a large bowl, mix together the cereal and milk. Let stand for 5 minutes until the cereal has softened. Stir in the eggs, oil, vanilla, and almond extract. Add the toasted almonds and then add the flour mixture, stirring until just combine.

Spread batter evenly into the prepared loaf pan and bake for 50 minutes or until wooden pick inserted in the centre comes out clean. Let cool for 10 minutes before removing from pan. Let cool completely on wire rack. 

Notes: You use caster sugar however the loaf would probably be more sweet. Coconut sugar gave richness with just a hint of sweetness and complimented the toasted almonds. I also thought chopped apple pieces might be a nice addition. 

Getting things done inside and outside of the kitchen. The temperature today is a balmy -29ºC! Stay warm everyone! - JD 

Jelly Roll Cake

This type of cake was on my baking to do list however I felt slightly intimidated by the shear effortless perfection that this cake emits, until yesterday. As first time jelly rolls go this turned out as best as the recipe instructed. My efforts produced an edible cake quickly devoured by all... my son had two slices! However I felt it was not 100%. There are many jelly roll recipes with slight variations therefore I will give it another go with a different recipe. Still, I am pleased with my efforts and surprised at how quickly one can be whipped up.  

Jelly Roll Cake

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1 cup sifted cake flour

1 1/2 teaspoon baking powder

1/4 salt

2 eggs 

3/4 cup white sugar 

1/2 teaspoon pure vanilla extract

2 tablespoons milk, preferably 2%

1/2 cup confectioners' sugar

1 cup strawberry jam or your filling of choice (I used a poppyseed filling) 

Preheat oven to 375ºF. Grease and line a 10x15 inch jellyroll pan with parchment paper.

Sift the flour, baking powder and salt into a large bowl. Set aside.

In another large bowl beat the eggs together and sugar with an electric mixer until thick and pale, approximately 5 minutes. Stir in the vanilla and milk. Gradually stir in the dry ingredients. The batter will be thin pour into the prepared jelly roll pan.

Bake for 8 to 10 minutes in the preheated oven, until centre springs back when pressed lightly. Do not over bake, it may crack.

Meanwhile generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and slowly peel off the parchment paper. Gently roll  up the cake using the towel, and let cool for about 10 minutes. 

Unroll the cake and spread an even coat of jam or your choice of filling, onto the top. Roll the cake back up into a tight spiral, and remove the towel from underneath. Dust with confectioners' sugar before serving.

Notes: I followed the recipe as stated, only baking for 8 minutes, and although it turned out and the cake tasted fine, a little bit crumbly, I felt it was not 100%. This was my first time making a jelly roll; so perhaps I haven't got my rolling down.  

Perhaps not rolled tight enough. Still pleased with my efforts and I am determined to perfect my jelly roll making. 

- JD  

Lemon Poppy Seed Loaf

Having a well stocked pantry is great however when it is running a bit low and a few items need to be replenished and one forgets to; then some kitchen know how and calling upon other possible ingredients out of frustration is a must, especially when one is half way through the recipe. Despite my quick substitutions a delicious lemon poppyseed loaf was achieved. The drizzle icing was an afterthought. Great with a cup of tea or in a packed lunch this lemon poppy seed loaf is easy to make and superb.  

Lemon Poppyseed Loaf

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3 cups all-purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1/2 cup butter, softened

3/4 cup white sugar

1/2 cup coconut sugar

3 eggs

1/2 cup freshly squeezed lemon juice

1 cup plain low fat greek yoghurt

grated lemon rind of 4 lemons

1/3 cup poppy seeds

Notes: I only had 1/2 cup of greek yoghurt so I used 1/2 cup of low fat sour cream to make the 1 cup of dairy (greek yoghurt). I was only able to add 2 eggs, that is all I had. With the one egg missing the loaf still turned out, the batter was thick, regardless it went unnoticed. You probably could cut the sugar down to 1 cup and just equally halve the white and coconut sugar. 

Preheat the oven to 350ºF (175ºC). Grease and flour 2 loaf tins. I have a wide and somewhat tall loaf pan so I just needed to grease 1 loaf pan.  I made muffins with the  small amount of remaining batter left.  

In a medium bowl blend the flour, baking soda, and salt together. Then set aside.

In a large bowl blend the butter and sugar until light and fluffy. Then beat in the eggs one at a time. Once all the eggs have been added to the butter and sugar mixture; add the lemon rind and give a stir. 

In a separate bowl carefully mix the yoghurt, and or sour cream and lemon juice together and add alternately with the flour mixture into the butter mixture. Mixing until just blended. Add the the poppy seeds and stir until distributed nicely. Pour the batter into prepared tins. Smooth the tops. 

Pop in the preheated oven and bake for about 50 minutes or until browned and a knife inserted in the centre comes out clean. Let cool on wire racks for about 15 minutes before turning out of pans.

Once cooled the cake is ready for some drizzle icing if you wish. The drizzle icing is a simple one. About 1 cup of icing sugar mixed with some lemon juice or water to make a runny paste. Drizzle over cake to completely cover the top, letting the icing drip down the sides, and before the drizzle icing sets grate some more lemon rind on top.  

Usually the cake of a lemon poppy seed loaf is much lighter in colour... almost white. Possibly because I added coconut sugar it gave the loaf a more darker look and richer taste. Still, it was very lemony which is the important factor.

Friday is here. Another busy week as bit the dust. Have a good weekend everyone. - JD