Sunday, January 11, 2009
Martha's Lemon Poppy Seed Snacking Cake
Okay so I've been slacking on the postings, and I actually made this cake a couple weeks ago, but better late than never! The recipe is for 9 mini-cakes but, as you can see, I made one big cake and it came out great. You can basically bake this in any/however many pans you'd like, just adjusting the cooking time appropriately (aka keep a close eye on it).
I love any type of cake that calls for a drizzle not only of icing but also lemony syrup - yumm. Oh and, Martha Stewart calls this a "snacking cake" - doesn't get much cuter and more indulgent then "snacking" on a huge wedge of warm lemon poppy seed cake dripping with sugary icing while having a cup of coffee or tea.
6 ounces cream cheese, room temperature
2 sticks unsalted butter, room temperature
1 1/2 cups sugar, plus 1 tablespoon for brushing
3/4 teaspoon salt
2 teaspoons lemon zest
1 tablespoon lemon juice, plus 3 tablespoons for brushing
3 large eggs
1 1/2 cups all purpose flour
2 tablespoons poppy seeds
1 cup powdered sugar
1 tablespoon lemon juice
Preheat to 325 and coat pan with butter and flour (shaking excess flour off).
Beat butter and cream cheese until smooth. Add sugar, salt, lemon zest, and lemon juice, and beat until combined. Add eggs, one at a time, scrapping down the sides of the bowl as needed. Add flour and poppy seeds and beat on low until just combined. Pour batter into pan(s).
Bake until a toothpick, pushed through the center, comes out clean, about 30 minutes (this is for the mini-cakes so probably closer to 40+ minutes for a large cake). While cake is baking, melt 1 tablespoon of sugar in 3 tablespoons of lemon juice. Right when the cake comes out of the oven, brush the syrup all over the top (will smell like heaven!)
Separately, mix the last 1 tablespoon of lemon juice into the powdered sugar until it forms an icing. Spoon icing over cake, sprinkle with poppy seeds, and EAT.