LEMON POPPY SEED CAKE

I have a terrible sweet tooth, so naturally I love the weekend because it means I have the time and leisure to whip up a cake, or two, and maybe scones, and why not also a batch of biscotti's. I came upon this recipe a couple of weeks back, and I had to share (and in time for the weekend too!). You will be craving this from now on. 


Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 tbsp poppy seeds
• 1 stick butter (113 grams)
• 1 cup sugar
• 1/2 cup heavy cream
• 2 tbsp lemon zest (zest of 2 lemons)
• 4 eggs
• 1/4 cup vegetable oil
• 2 tbsp lemon juice
• 1 tsp vanilla
• 2 tbsp of your favorite jam

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 12 x 4 inch loaf pan.
2. Sift together the flour, baking powder and salt into a large bowl. Mix in poppy seeds.
3. In a mixing bowl, combine butter, sugar, heavy cream and lemon zest and beat until creamy. Beat in the eggs, one at a time, beating well after each addition. Add the vegetable oil, vanilla extract and lemon juice. Beat to incorporate. Add the flour mixture and stir with a spatula until combined. Pour batter into the prepared pan.
4. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
5. Remove the cake from the oven, remove from the pan and place it on a wire rack. Brush the top of the cake with your favorite jam and let cool completely.

photo: lindentea