Saturday, February 15, 2014

Lemon Poppy Seed-Sour Cream Cake

I tend not to make as many desserts or breakfast cakes now that I work from home and have fewer people to share them with, so I can't justify buying many dessert cookbooks. But when Rose Levy Beranbaum's Heavenly Cakes showed up on Amazon for $3 on the kindle, I knew I couldn't pass it by. Arguably one of the best bakers of our time, it seemed like a small investment. While I don't love having cookbooks on my kindle because I do enjoy writing in my books, this one was worth making an exception for. My first cake from this book was a resounding success. This cake is very lemony and also extremely moist. I made a half recipe so we wouldn't be overwhelmed with cake and it disappeared in only a few days.

One year ago: Barbecued Quail with Mograbiah Salad
Two years ago: Roasted Chicken Legs with Oranges and Paprika
Three years ago: Shrimp and Avocado in Tamarind Sauce
Four years ago: Chocolate Souffle Cupcakes with Mint Cream

Lemon Poppy Seed-Sour Cream Cake (from Rose's Heavenly Cakes)

2 large eggs
1 large egg yolk
3/4 cup plus 1 tbsp sour cream, divided
1 3/4 tsp vanilla
2 1/2 cup/250g all-purpose flour
1 1/4 cup/250g superfine sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tsp/10g finely grated lemon zest
1/3 cup/50g poppy seeds
14 tbsp/200g unsalted butter at room temperature
1/2 cup plus 1 tbsp/112g sugar
6 tbsp lemon juice

1. Preheat oven to 350F. Grease a 10 cup tube pan.
2. In a medium bowl, whisk together eggs, yolk, 1/4 cup of sour cream, and vanilla.
3. In a stand mixer fitted with the paddle, mix together flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low for 30 seconds.
4. Add butter and remaining sour cream to flour. Mix on low until ingredients are moistened. Raise speed to medium and beat for 1 1/2 minutes.
5. Starting on low, add egg mixture in two parts, beating on medium for 30 seconds after each addition.
6. Scrape batter into pan and bake for 45 to 55 minutes or until cake tester comes out clean.
7. Meanwhile, heat the sugar and lemon juice until sugar dissolves (either in microwave or stovetop).
8. Poke holes in cake and brush with 1/3 of syrup.
9. After 10 minutes, invert cake on serving plate and brush with remaining syrup.

No comments:

Post a Comment