Tuesday, January 18, 2011

TWD: Lemon Poppyseed Cake



This week's TWD recipe - Lemon Poppyseed Muffins (which I made into a cake instead of muffins) - was chosen by Betsy of A Cup of Sweetness. You can find the recipe in Dorie's book, Baking, p. 10.

One thing I have realized is that a LOT of people like citrus in their baked goods. mmm Lemon sugar...

Lemon Poppyseed Muffins
Dorie Greenspan

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

FOR THE ICING
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thick knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

TO MAKE THE ICING: Put the confectioners’ sugar in a small bowl and add about 1 ½ tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of the icing over the tops of the muffins or coat the tops entirely, the better to get and extra zap of lemon.

23 comments:

Danielle said...

I'll have to try this soon! I've always loved lemon poppyseed muffins from the mix but i'm sure they would taste better homemade.

Brenda said...

Oh wow, I couldn't have said it better myself. I actually have 2 or 3 of her cookbooks and bought them because of rave reviews. I'm not sure I've ever made anything from any of them, lol. They really don't look all that impressive do they? You've inspired me. I think maybe next weekend I'll use one of them for my Cookbook Sundays. Your cake looks delicious and that convinces me! Thank you so much for participating in Cookbook Sundays and have a great week Tia!

Jacque said...

Oooh, I haven't had lemon poppyseed cake in so long. Yours is making me crave a slice. Nice work, it looks delish!

Les rêves d'une boulangère (Brittany) said...

I really like the look of this. I've never made lemon poppyseed from scratch but always enjoyed eating it from time to time. Thanks for the reminder of a nice cake!

scrambledhenfruit said...

Lemon poppyseed cake is one of my favorites- yours looks delicious with that glaze!

Sweet and Savory said...

You are one clever baker. I would not have thought of a cake. Now, I have to try it.

Sabrina said...

What a great idea to make it into a cake. Looks great!

Jessica said...

Lovely! Cake is always a good option! I thought the same thing, "mmm lemon sugar." :)

cindy said...

Lemon sugar is my favorite part of the recipe! Fun cake.

Jessica of My Baking Heart said...

Such a pretty cake!

Flourchild said...

Oh a cake is such a good idea, it looks so moist and delicious!

Nickki said...

mmmm,looks so delicious and moist! I loved this recipe!

Joy said...

It would make a great cake - that glaze would be fantastic!

Cakelaw said...

I love the single cake idea - these would be perfect that way.

shamanaccount said...

Very yummylicious and fluffy just right for a cup of tea and afternoons will be great. Like the idea you turned it into cake. Brilliant

Lynne said...

I love your version of the poppyseed muffins. The cake looks divine and that glaze, Yum!

Leslie said...

What a great idea! Your cake looks fabulous (I especially like how you got so much of the glazed to stick on it).

steph- whisk/spoon said...

god idea--this would be a great tea cake!

B said...

I would have never thought to make it as a cake. Delicious! Thanks for baking with me this week.

Jaime said...

mmm look at that glaze dripping off

TeaLady said...

Making these as a cake. What a great idea. Sliced into wedges with some lemon drizzle would be perfect.

Thanks for this idea.

Joel said...

This cake looks so tasty, that my mouth is already full with saliva. But, please, update the post with recipe, because I don't understand where to look for it.

Tia said...

Joel - I have added the recipe :)
Thanks! Hope you enjoy it.