Right before i hit the mattress with a very loud thud i promised my lemon poppyseed cake recipe to a lovely reader.
I spent all day stirring the hugest pots of chili, four of them actually. I had no idea they even made pots that big. After a few minutes of stirring my arm would seize up in pain from mixing 50 pounds of beans and meat (veggie too), but i pressed on into the wee hours of this evening while the men put up tents and stages. It really is quite the spectacle, this fair the school puts on. But, as it comes together i am so happy to be a part of it all.
Awesome! weekend to everybody especially you memorial day'ers.
Lemon Poppyseed Cake courtesy of my *mom
2 tsps. lemon zest
1 Tbsp. lemon juice
3 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter
2 cups sugar
3 eggs + 2 egg yolks
1 cup buttermilk
1/4 cup poppyseeds
Combine lemon rind and lemon extract and poppyseeds and set aside.
Sift flour, baking soda, baking powder and salt and set aside,
Cream butter and sugar, add eggs and extra yolks. Beat well and then
alternate flour mixture with buttermilk and beat well.
Mix in poppyseed combination.
Pour into greased bundt pan, shake pan to level out mixture. Bake at
350 for 60 minutes. Cool before inverting.
Make a **butter icing using lemon juice in place of liquid. Cut cake in
half and use as filling and icing.
Wonderful.
*it's still icksnay on the momnay around here.
**I used four eggs instead of the 3 eggs plus two yolks and it was fabulous. Let me know if you can't find a butter icing recipe. Mine was something like 4 cups icing sugar, 1/2 cup butter, juice of 1 lemon.**
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Thanks for sharing this recipe...it looks *yummy*. And I think if I make it for my family I'll be able to trick them into thinking I can actually bake.
Posted by mama_tulip | May 27, 2006 5:38 AM