Good morning everyone, I know it has been awhile since our last post. Keith and I turned the big 3-0 this spring. We celebrated by traveling to London, the English countryside (where we got to visit with some of Keith’s family), New York City (with some favorite people) and the colorful patchwork that is Brooklyn. On our return, I was surprised with a 50’s food themed birthday party by our SW Wisconsin friends. There was something called “Beanie Weenies”, some kind of Cool-Whip dessert, Betty Crocker meatloaf, and other casseroles. It feels great to be back home, take time for tea, and to bake in my cozy kitchen. A bit of snow fell last night but that didn’t stop me from going to the garden. Several garlic plants have come up, the chives are slowly pushing up the leaves that covered it last fall, and the fists of rhubarb have started to uncurl.
The Scent of Lemon and Vanilla
Lemon Poppyseed Cake
- 2 c. flour
- 1/4 t. salt
- 1 t. baking powder
- 2-3 T. poppyseeds
- 1 stick butter (room temperature)
- 3/4 c. sugar
- 4 T. sour cream
- 4 eggs
- 1/4 c. vegetable oil
- 1 T. lemon zest
- 1 T. lemon juice
- 1 T. vanilla
- 1/2 c. powdered sugar
- lemon juice
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a loaf pan.
Sift the flour, salt, and baking powder. Add the poppyseeds and set aside. In another bowl, cream the butter and sugar. Add the eggs one at a time, then the vanilla, sour cream, oil, lemon zest and juice. Bake for 50-55 minutes until a toothpick inserted comes out clean.
After you’ve taken the loaf out of the oven, invert it out of the pan and place in a cooling rack. Prepare the glaze. Add the lemon juice and water to the sugar a little bit at a time until you’ve got the right consistency (somewhere between honey and maple syrup).
It smells so good. I suggest you go bake your own loaf. Have a scrumptious day!
We almost never wait for cakes to cool in this house.
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