Hello, everybody! The Fresh Pioneer is back and I have a delicious recipe to share. But first, a peek at our new babies.
So, lemon poppy seed cake. I learned something new with this recipe. We didn't have enough poppy seeds so I researched a little and found out that if you don't have enough poppy seeds, there's a way to get around it. You cut the amount of seeds to a fourth, then soak in very hot water for fifteen minutes. It brings out the flavor.
Preheat the oven to 350F
The ingredients for the cake:
1/4 cup poppy seed
1 cup milk (it said full fat but we only had 1% and it was fine)
2 tbsp honey ( tried this without the honey and it just wasn't as good)
1/2 cup butter
3/4 cup oil
1 1/2 cups sugar
4 eggs separated and at room temperature
The original recipe calls for 3 TBS lemon zest but I didn't have any lemons so I added another tbs of lemon juice
3 tbsp freshly squeezed lemon juice
1 1/2 tsp vanilla
1 cup sour cream
2 1/2 cups flour
1 tsp baking soda (I made this with baking powder first, hahaha, definitely not as good)
1 tsp salt
Combine poppy seeds, milk, and honey in a sauce pan and boil one minute.
Place in a mixing bowl with sugar, butter, and oil. Mix together, then add lemon zest (if you have it), lemon juice, vanilla and sour cream and blend. Set aside.
Sift together the dry ingredients and slowly incorporate into the mixture.
Until next time! Be sure to stop my by author pages at Virginia Carmichael or Mary Jane Hathaway. Or pop by my personal blog at The Things That Last. Until next time!