Cuisinart SM-55 - Stand Mixer, Рецепты

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A delightful cake perfect for brunch or tea.
Preheat oven to 325°F. Butter and fl our a 9x5 inch loaf
pan well.
Stir the fl our, baking powder, and salt together in a
small mixing bowl. Reserve.
Place the butter in the Cuisinart ™ mixing bowl. Insert
the fl at mixing paddle. Turn to speed 1. Cream butter
for 30 seconds, then turn to speed 4 for 30 seconds.
Scrape both the paddle and bowl well. Reduce to
speed 2 and add the sugar. Increase to speed 4 until
light and fl uffy, about 1 minute. Scrape both the paddle
and bowl well. Add the lemon juice and zest and mix
on speed 3 to incorporate. With the stand mixer
running on speed 2, add the eggs one at a time. Beat
each egg smooth before adding the next. Mix in the
vanilla. With stand mixer running on speed 2, slowly
add the dry ingredients and milk alternately, beginning
and ending with the dry ingredients. With stand mixer
running on speed 2, add the poppy seeds. Be sure to
fully incorporate ingredients and be careful not to
overwork the batter.
Pour batter into prepared loaf pan. Bake in preheated
325°F oven for about 60 to 70 minutes, until a cake
tester comes out clean.
Transfer pan to a wire rack to cool. When the pan is
cool enough to touch, invert pan onto the wire rack in
order to remove the cake. Leave cake right side up on
rack until completely cooled. Serve.
2¼ cups unbleached, all-purpose fl our
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, at room
temperature
1½ cups granulated sugar
¼ cup lemon juice
3 teaspoons lemon zest
3 large eggs
1 teaspoon pure vanilla extract
¾ cup milk
1 tablespoon poppy seeds
Makes one loaf, 2 pounds
lemon popp y seed cake