Meyer Lemon Poppy Seed Cake Food

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

MEYER LEMON POPPY SEED CAKE

Steps:

• Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
• Place sugar and Meyer lemon zest in a food processor and pulse for 1 minute. Beat butter and Meyer lemon-sugar in a large mixer bowl at medium speed until light and fluffy. Reduce speed to low and add eggs one at a time. Beat in vanilla. Combine yogurt and buttermilk in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.
• Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
• Bake for 52 to 56 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
• In the last five minutes of baking, make the lemon syrup. Combine Meyer lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.
• For the glaze, whisk together melted butter, salt, Meyer lemon zest, juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.

LEMON POPPYSEED CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
• In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
• Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.