Lemon Poppy Seed Baby Cakes


Craving something sweet, my thoughts turned to lemon. Having had my fill of playing with chocolate lately, I wanted to go back to my favourite, absolute favourite… dessert flavour of lemon.


If you follow this blog, you will, naturally, see patterns emerging. I’m sure (hoping…) that’s true of most bloggers. I mean, it is such an individual thing, writing to tell whomever is reading what you’re up to in the kitchen. Which usually means, making things you like. Or… think you’ll like. I’d hazard a guess to say that not many would venture off into the land of say… I dunno… something like liver… if they weren’t sure of the territory.

Without even looking back, I’d bet this is at least my 2nd or 3rd post with both lemon and poppy seed in the title. So what..? Individual they’re both stars, but put them together and they’re an absolute dynamic duo… the fresh tang of the lemon offset by the earthy, dense crunch of the poppy seeds. What’s not to like???

The batter in this recipe comes together so nicely, you can just tell by the volume and lightness that it will make smashing cake. You can also, ahem, tell by tasting the batter… you know, the bit that remains in the bowl or on the spatula. Huh. Don’t think I’ve ever baked a cake without doing that. Have you?

Lemon Poppy
Seed Baby Cakes

This recipe can be baked as one large in a 8 x 4 loaf pan or even using small round ramekins – if you don’t have the mini loaf pan. Delicious in any size – ultra cute made smaller, delicious plain or top with lemon glaze or even a cream cheese icing. Perfect with an afternoon cuppa, fab tucked in a lunch to go~
 
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs, at room temp
1 + 1/2 cup flour
1 – 2 TBSP poppy seeds (depending on just how much crunch you want…)
1 TBSP lemon zest
1 tsp baking powder
1/4 tsp salt
1/2 cup milk, at room temp
 
Preparation:
Preheat your oven to 325º and prepare whichever pan you’re using by lining the bottom with parchment paper, and spraying with cooking spray.
With an electric mixer, cream the butter & sugar until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
In a separate bowl, combine the flour, poppy seeds, lemon zest, baking powder & salt.
Add the flour mix alternately with the milk – starting and ending with the flour, combining well after each addition and occasionally scraping down the bowl. Add the flour mix in 3 parts and the milk in 2.
Add the batter to your prepared pans and bake approx. 1 hour for a large pan and 15 – 20 minutes for individual.
Let cool for about 15 minutes (30 for large pan) and turn out onto rack to cool completely.These will also freeze very well, without the frosting.