God of Cake
Feb. 23rd, 2020 09:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Lemon Poppyseed Cake.
I've made this before - it's one of my favorites going back to childhood. It's even in a bundt pan. But I've never made this recipe before, so it still counts.
2 3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 Tbsp poppyseeds (Ha! I used... more.)
3/4 cup unsalted butter, at room temperature
2 cups sugar
4 eggses, also at room
2 tsp vanilla (see poppyseed comment)
1/3 cup fresh lemon juice
2 Tbsp fresh lemon zest, from aforementioned fresh lemon
1/4 cup vegetable oil
1 cup sour cream (8 oz)
Heat oven to 350. In a large mixing bowl, whisk together dry ingredients and set aside. Beat the butter and sugar until light and fluffy. Mix in the eggses one at a time, then the vanilla. Slowly mix in the lemon juice, zest, and oil.
Alternate mixing the flour and sour cream into the wet ingredients. Spray a 10" bundt pan well and fill with the batter. Bake at 350 for 45-55 minutes, until the toothpick test comes out clean. Remove from oven and cool in the pan on a wire rack for 30 minutes, then invert pan and remove cake onto the rack to finish cooling.
Glaze with a lemon juice-sugar finish, or not.
What worked: It was quite good. Not dry at all (which makes sense given the butter, oil, and sour cream). It was pretty too; I sifted a small amount of powdered sugar over with a tea strainer to highlight the bundt protrusions rather than creating a lemon-sugar glaze and that was fine.
What didn't: I was pretty happy with it.
Will I make it again? When I want this sort of cake, yes.
I've made this before - it's one of my favorites going back to childhood. It's even in a bundt pan. But I've never made this recipe before, so it still counts.
2 3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 Tbsp poppyseeds (Ha! I used... more.)
3/4 cup unsalted butter, at room temperature
2 cups sugar
4 eggses, also at room
2 tsp vanilla (see poppyseed comment)
1/3 cup fresh lemon juice
2 Tbsp fresh lemon zest, from aforementioned fresh lemon
1/4 cup vegetable oil
1 cup sour cream (8 oz)
Heat oven to 350. In a large mixing bowl, whisk together dry ingredients and set aside. Beat the butter and sugar until light and fluffy. Mix in the eggses one at a time, then the vanilla. Slowly mix in the lemon juice, zest, and oil.
Alternate mixing the flour and sour cream into the wet ingredients. Spray a 10" bundt pan well and fill with the batter. Bake at 350 for 45-55 minutes, until the toothpick test comes out clean. Remove from oven and cool in the pan on a wire rack for 30 minutes, then invert pan and remove cake onto the rack to finish cooling.
Glaze with a lemon juice-sugar finish, or not.
What worked: It was quite good. Not dry at all (which makes sense given the butter, oil, and sour cream). It was pretty too; I sifted a small amount of powdered sugar over with a tea strainer to highlight the bundt protrusions rather than creating a lemon-sugar glaze and that was fine.
What didn't: I was pretty happy with it.
Will I make it again? When I want this sort of cake, yes.
