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Posts Tagged ‘lemon zest’

 
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 Tbs fresh lemon zest
2 large eggs
1/2 cup whole milk
1 1/2 Tbs poppy seeds
for syrup:
juice from 3 medium Meyer lemons (1/3 cup)
1/3 cup granulated sugar
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Butter and flour a loaf pan.
In a medium bowl, sift together flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and lemon zest until light and fluffy. Beat in eggs, one at a time. Alternating, add the flour mixture and milk until incorporated (do not over beat). Add poppy seeds.
Scrape batter into prepared pan and bake at 350F for 50 minutes, until a tester inserted in centre comes out clean.
Let cool, in pan, on a wire rack for half an hour before turning out to cool completely.
Meanwhile, in a small pot, heat together lemon juice and sugar until dissolved. Cool.
Serve slices of cake, each drizzled with the lemon syrup.
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