I should have started with this recipe from the beginning. Instead, I tried a “healthy” version first, which very quickly ended up in the trash. I then tried a lemon poppy seed pound cake recipe, which to me had off instructions. It resulted in a sickly buttery cake, which quickly ended in the trash. I should have just opened Joanne Chang’s Flour Cookbook first. I would have saved a lot of time, never mind ingredients. It didn’t really help that my husband asked me why I didn’t start with Joanne Chang’s cookbook first. Ummm, I guess I wasn’t thinking. I really didn’t know what else to say, especially because he was right. There I said it. HE WAS RIGHT.
In any event, this recipe yields an amazing lemony cake, which is light and every bit what you want from a tea cake. Note… don’t bother with other recipes. Start with this one!
Flour’s Lemon Poppyseed Cake
Preheat oven to 350F and butter a 9×5 loaf pan. Set the pan aside.
2 cups (240 grams) cake flour
3/4 tsp baking powder
1/2 tsp salt
1/2 cup + 3 tbsp (156 grams) unsalted butter (melted and slightly warm)
1/4 c heavy cream
3 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
3 tbsp poppy seeds
1 1/4 c (250 grams) granulated sugar
1/2 cup (70 grams) confectioners’ sugar
1-2 tbsp fresh lemon juice
In a medium bowl sift together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of thick liquid. If the butter hardens into little lumps, gently warm the mixture and stir. Set aside.
Use a stand mixer with the whip attachment and beat together the eggs and sugar for about 2-3 minutes on high or until light and fluffy. Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Fold in about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it, and then fold in the remaining egg- flour mixture until thoroughly combined. Pour the batter into the prepared pan.
Bake for about 1 hour (or a little longer) or until the top of the cake is golden brown and springs back when your press in the middle. Remove the cake from the oven and place on a cooling rack. Let the cake cool in the pan on a wire rack for about 30 minutes.
While the cake is cooling make the lemon glaze. Mix together the lemon juice with the confectionary sugar until smooth. When the cake is cooled remove from the pan and place it on the cooling rack. Pour the glaze over the cake spreading evenly. Allow the glaze the harden slightly. AND ENJOY!