Pop of Lemon
Poppy Cake
Courtesy
OXO Chef in Residence
Eden Grinshpan
This sunshine-y fruit-infused cake from OXO Chef in Residence Eden Grinshpan is a sweet antidote to a gloomy day. With zesty lemons paired with the light nutty flavor of poppy seeds, all topped with a bright lemon glaze, this cake is the perfect pick-me-up. And there's just something about a cake made in a loaf pan that makes it feel more acceptable to eat cake for breakfast.
Ingredients:
Cake
- 1 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1/3 cup poppy seeds
- 1/3 cup whole milk
- 1/4 cup sour cream room temp – you can also use full fat plain yogurt
- Grated zest of 2 lemons-around 1 tablespoon
- 1/2 teaspoon vanilla
- 3/4 cup neutral oil like grapeseed, sunflower or avocado oil – OR you can also totally scratch this idea and use extra virgin olive oil for a little extra fruitiness
- 2 eggs
Glaze
- 1/3 cup lemon juice -around 2 lemons juiced
- 1/3 cup granulated sugar
Instructions:
- Step 1
Pre-heat the oven to 325 degrees Fahrenheit - Step 2
Butter a 9X5 loaf tin and line it with parchment paper. I use the OXO Non-Stick Pro 1 lb Loaf Pan. - Step 3
Place the milk and the poppy seeds in a small pot on the stove and place on a low heat. Bring to a gentle simmer and then turn off the heat. Remove from the stove and let cool completely. - Step 4
In a medium OXO Mixing Bowl add the flour, baking soda, baking powder and kosher salt, using a whisk, mix together and place to the side. - Step 5
In a large OXO Stainless Steel Mixing Bowl place the eggs and the sugar. Using a whisk, cream together. Add in the lemon zest, vanilla, sour cream, grape seed oil and cooled milk with poppy seeds. - Step 6
Using a whisk, pour the dry ingredients into the wet ingredients in two stages, making sure to mix until incorporated but once it is all incorporated stop mixing. You don’t want to over mix. - Step 7
Pour batter into the loaf pan, and place the cake in the oven in the middle rack for 45-55 min. If it is getting too dark, loosely tent with tin foil. You want the batter to just set. - Step 8
While the cake is baking, prepare the glaze. Place the lemon juice and the sugar in a small pot, and bring to a simmer. Once the sugar dissolves remove from the heat and keep to the side until the cake is ready. Right when the cake is done remove from the oven and evenly pour the glaze right over…all over. Keep to the side and let cool.