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Welcome to my blog. I document my adventures baking all types of bread. I hope you find my step by step videos helpful!

 

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Summer has come to an end, which means all the lemons on my tree are disappearing. I'm a huge fan of lemon desserts and thought I would end the lemon season with this super light and moist lemon cake. 

 The batter before the egg whites are folded in

The batter before the egg whites are folded in

 What your egg whites should look like after they are beaten

What your egg whites should look like after they are beaten

 They should be stiff enough, where if you flip the bowl upside down, nothing will fall out

They should be stiff enough, where if you flip the bowl upside down, nothing will fall out

 Make sure you fold the egg  whites in very gently

Make sure you fold the egg  whites in very gently

INGREDIENTS

  • 1 and 3/4 sticks of butter at room temperature, plus extra for the pan
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • Zest and juice of 2 lemons
  • 2 tablespoon poppy seeds
  • 1 1/2 cups all purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 egg whites

GLAZE

  • Juice of 1 lemon
  • 2 cups confectioners sugar

DIRECTIONS

  1. Preheat oven to 325 degrees and place rack just below the center o the oven. Grease a bundt pan with some butter.
  2. Using a stand mixer with the paddle attachment, beat butter and brown sugar until it's creamy and soft. 
  3. One by One, beat in the 2 eggs until they are fully incorporated
  4. Add the vanilla, lemon zest, lemon juice, and poppy seeds. Mix thoroughly.
  5. Sift together the flour, baking powder, and salt. Slowly add the dry ingredients into your wet ingredients and mix until just combined
  6. in a perfectly clean bowl, use a hand mixer to beat the egg whites until they are stiff. They should be stiff enough where if you turned the bowl upside down, nothing falls out of it.
  7. Carefully fold half of the egg whites into the batter. After that has been incorporated, you can fold in the rest. 
  8. Pour the batter into the prepared pan and bake for 35 minutes
  9. Let the cake cool in the pan for 5 minutes, then turn it out onto a rack to cool further
  10. Make the lemon glaze by mixing the lemon juice and confectioners sugar with a whisk
  11. Pour the glaze over the cake!
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