Lemon And Poppy Seed Butter Cake.
Each bite of the tasty
cake is light and fluffy. It just melts in your mouth. It is a medley of
tangy lemon zest and poppy seeds that give a slight crunch with each
mouthful.
A lighter cake is created by separating the eggs. A meringue is made from
the egg whites and folded in to the batter. It is a lovely way to prepare
a cake.
Be sure that you use fresh poppy seeds. Poppy seeds that have been sitting around do go stale. You want to enjoy their light crispy nutty flavor. Enjoy a slice with a pot of tea.
Ingredients:
Unbleached Flour-2 3/4 cups.
Baking Powder-2 1/4 teaspoons.
Baking Soda-1 teaspoon.
Salt- 1/2 teaspoon.
Sweet Butter-2 sticks, softened.
Sugar-1 3/4 cups.
Lemon Zest-2 lemons worth.
Buttermilk-1 cup.
Fresh Poppy Seeds- 1/2 cup.
Instructions:
Sift the flour, baking powder, baking soda and salt and set aside. In a
mixing bowl cream the butter and the sugar. Separate the eggs and set
the whites aside. Add the yolk to the butter mixture beating in one yolk
at a time until well incorporated. Add the lemon zest, poppy seeds
and buttermilk to the butter mixture. Mix well. Alternate the liquid
mixture with the dry mixture until all is combined. In a separate bowl
beat the egg whites with a pinch of salt until soft peaks form. Fold the
egg whites into the batter. Pour the finished batter in to a buttered
10 cake tube or bunt pan. Remember to butter the center of the tube well
or the cake will stick to it. Bake in a 350F.degree oven for about 55
minutes. Cool. Sprinkle with powdered sugar and serve You will love it!
Submitted by Gary
Solomon. Gary is the owner of The Kitchen Cupboard. One of the
Kitchen Cupboard's specialties are their delicious cookies and rugelach.
Visit
Delicious Cookies to see for yourself! Online ordering is
available. Or email Gary
for further information.
