37
A delightful cake, perfect for brunch or tea.
Preheat oven to 325°F (160°C). Butter and flour a
9x5-inch (23 x 5 cm) loaf pan well.
Stir the flour, baking powder, and salt together in a
small mixing bowl. Reserve.
Place the butter in the Cuisinart
®
mixing bowl. Insert
the flat 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 fluffy, 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
the 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 (160°C) 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.
550 ml 2¼ cups unbleached,
all-purpose
flour
10 ml
2 teaspoons baking powder
1 ml
¼ teaspoon salt
175 ml ¾ cup unsalted butter,
at room temperature
375 ml
1½ cups granulated sugar
50 ml
¼ cup lemon juice
15 ml
3 teaspoons lemon zest
3 large
eggs
5 ml
1 teaspoon pure
vanilla
extract
175 ml
¾ cup milk
15 ml
1 tablespoon poppy seeds
Makes one 2-pound (1 Kg) loaf
lemon
poppy seed cake
