Just Desserts
May. 3rd, 2011 11:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Lemon Poppy Seed Pound Cake.
3 Tbsp milk
3 large eggses
1 1/2 tsp vanilla (I doubled it, as I often do)
1 1/2 cups flour
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp salt
zest of one lemon
3 Tbsp poppy seeds
13 Tbsp softened unsalted butter
1/4 cup sugar
1/4 cup fresh lemon juice (from lemon, above)
Lightly combine the milk, eggses, and vanilla. In a large mixing bowl combine the flour through poppy seeds and mix on low speed to blend. Add the butter and half the egg mixture. Mix on low until the dry ingredients are moistened, then increase to high speed and beat for one minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate and strengthen the structure. Scrape down the sides.
Scrape into a greased loaf pan and smooth the surface with a rubber spatula. The batter should be about 1/2" from the top. Bake for 30 minutes, then cover with a greased sheet of foil to prevent over-browning and bake for another 25-35 minutes, until a toothpick comes out cleanly.
Shortly before the cake is done, stir the 1/4 cup sugar and lemon juice in a small pan over medium heat until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush with half the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a wire rack. Poke the bottom of the cake, brush with syrup, then reinvert. Brush the sides with the remaining syrup and cool before wrapping airtight. Store for 24 hours before eating to give the syrup a chance to distribute evenly.
What worked: Great flavor, lemony without being too sweet (I lowered the sugar in the syrup). I didn't even have to 1.5x the poppy seeds as is my normal wont.
What didn't: The mixture didn't really "beat" when I was incorporating the egg mixture so much as glop. I had to constantly scrape down the beaters or the gloppage would encase the hand mixer. Also, I was out of toothpicks so the lemon syrup didn't penetrate as deeply as it should have.
Will I make it again? Not anytime soon, but certainly.
3 Tbsp milk
3 large eggses
1 1/2 tsp vanilla (I doubled it, as I often do)
1 1/2 cups flour
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp salt
zest of one lemon
3 Tbsp poppy seeds
13 Tbsp softened unsalted butter
1/4 cup sugar
1/4 cup fresh lemon juice (from lemon, above)
Lightly combine the milk, eggses, and vanilla. In a large mixing bowl combine the flour through poppy seeds and mix on low speed to blend. Add the butter and half the egg mixture. Mix on low until the dry ingredients are moistened, then increase to high speed and beat for one minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate and strengthen the structure. Scrape down the sides.
Scrape into a greased loaf pan and smooth the surface with a rubber spatula. The batter should be about 1/2" from the top. Bake for 30 minutes, then cover with a greased sheet of foil to prevent over-browning and bake for another 25-35 minutes, until a toothpick comes out cleanly.
Shortly before the cake is done, stir the 1/4 cup sugar and lemon juice in a small pan over medium heat until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush with half the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a wire rack. Poke the bottom of the cake, brush with syrup, then reinvert. Brush the sides with the remaining syrup and cool before wrapping airtight. Store for 24 hours before eating to give the syrup a chance to distribute evenly.
What worked: Great flavor, lemony without being too sweet (I lowered the sugar in the syrup). I didn't even have to 1.5x the poppy seeds as is my normal wont.
What didn't: The mixture didn't really "beat" when I was incorporating the egg mixture so much as glop. I had to constantly scrape down the beaters or the gloppage would encase the hand mixer. Also, I was out of toothpicks so the lemon syrup didn't penetrate as deeply as it should have.
Will I make it again? Not anytime soon, but certainly.
no subject
Date: 2011-05-03 09:09 pm (UTC)