Lemon Poppyseed Cake

 

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

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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Lemon Butter

4 eggs

1 cup sugar

3 large lemons

1/2 pound unsalted butter, cut into cubes

1 tsp plain gelatin powder

1 tbs cold water

In a large bowl (that will be the top half of a Bain Marie), whisk together eggs and 1/2 cup of the sugar.

In a small pot, combine remaining sugar with zest from 2 of the lemons and juice from all three. Bring to a boil, cook for 1 minute. A little at a time, add hot juice to egg mixture to temper the eggs, whisking constantly. Place bowl over a boiling water bath and whisk frequently until mixture is the consistency of warm custard.

Soak gelatin in water and whisk into lemon mixture. 4-5 cubes at a time, quickly whisk butter into mixture until melted and mixture is smooth. Cool completely.

Use as a spread for scones, in pies and tarts or layer cakes.

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