You have probably noticed by now how much I like to use props for my styling and photography: a 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 the 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!
Lemon and Poppy Seeds Breakfast Cake
- 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
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.
This batter is much looser than usual batters for the cakes and muffins, so results in very light, lemony cakes.
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.