Lemon and Poppy Seeds Breakfast Cake



You have probably noticed by now how much I like to use props for my styling and photography: variety of dishes, cups, cutting boards, flowers, napkins etc. Yes I do, but not in this case. This cake speaks for itself and does not need any accessories to look pretty or desirable. It is the best lemon and poppy seeds breakfast cake you will ever try. It is moist, lemony, sweet and buttery with perfect crunchiness of poppy seeds. You can bake it in a loaf pan, or muffin cups or even mini muffin cups. The result will be the same - fantastic!



I like my batter to rest overnight before baking and even divide it between molds. First thing I do when I wake up; I go to my kitchen, preheat the oven and put the tray to bake. By the time I finish brushing, dressing, and getting ready for a day I go downstairs to make coffee, I find my morning yum-yum waiting for me puffed and golden brown in an oven. Perfect morning to a perfect day!



Note: This batter is much looser than usual batters for the cakes and muffins, so results in very light, lemony cakes.


Ingredients:

  • 1 1/4 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup unsalted butter, melted and still warm
  • 1/4 cup fresh lemon juice
  • generous 1 Tbsp. grated lemon zest
  • 2 Tbsp. poppy seeds

Directions:

Sift the cake flour and baking powder into a medium bowl. Add the salt and whisk to combine. Combine the sugar, eggs and vanilla in a deep medium bowl and whisk well. Add the dry ingredients in 2 additions, mixing until just combined. Pour in the butter in a steady stream, and continue to mix until the batter is smooth. Add the lemon juice and blend again to combine. Fold in the lemon zest and poppy seeds. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.

Preheat the oven to 425 F. Lightly grease a three small bread loaf pans. Or line the muffin pan with the muffin papers and spray the papers with nonstick spray.

Use a large spoon to spoon the batter evenly into the pans, stopping 3/8 inch from the top.

Place the pans in the oven, lower the oven temperature to 325 F, and bake for about 35-40 minutes, or until the cakes are golden brown and a skewer inserted in the center comes out clean. Set the pans on a cooling rack and completely cool.

Note: The cakes are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.


Inspired by Tomas Keller "Bouchon Bakery" recipe.

10 comments:

Shema George said...
January 7, 2014 at 10:35 PM  

Cant tell you how much I am craving to eat this right now... Looks so moist and delicious!!!

Yelena Strokin said...
January 7, 2014 at 10:37 PM  

It is very delicious cake, Shema! You can have it tomorrow morning, you still have some time to make the batter before go to bad-))

Medeja said...
January 8, 2014 at 12:20 AM  

One of the best most delicious combinations :)

Rosa's Yummy Yums said...
January 8, 2014 at 3:42 AM  

Moist and delicious!

Cheers,

Rosa

Angie Schneider said...
January 8, 2014 at 7:32 AM  

A classic combo of flavours. The cake looks super, Yelena.

La Table De Nana said...
January 8, 2014 at 9:09 AM  

Love your morning description:)
And it is so nice to have something freshly baked!

Eric Pepple said...
January 8, 2014 at 12:28 PM  

That is an absolutely beautiful cake! Totally go for a piece right now with my coffee :)

Happy Blogging!
Happy Valley Chow

theroadtoserendipity said...
January 8, 2014 at 12:52 PM  

These are simply beautiful. A perfect poppyseed way to start the day with a big mug (bucket) of tea to fortify yourself :)

Nami | Just One Cookbook said...
January 9, 2014 at 1:35 AM  

This looks a lot easier than I imagined! I love lemon and poppy seeds and I'm DEFINITELY going to make this one! Feeling totally inspired!

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