Meyer Lemon Poppyseed Cake

So we had a Pride and Prejudice themed mystery on Tuesday, we need something perfect for tea to go with it. Tuesday’s mystery I borrowed from my sister blog JaneAustenRunsMyLife, and I am borrowing today’s recipe from her as well.

Cake Ingredients:

  • 1/2 Cup of Unsalted Butter at Room Temperature
  • 1 Cup + 1 Tbsp of Sugar
  • 3 Large Eggs at Room Temperature
  • 1.5 Tbsps of Meyer Lemon Zest
  • 2 Tbsps of Meyer Lemon Juice
  • 1.5 Tsp of Vanilla Extract
  • 1.5 Cups + 2 Tbsp of Flour
  • 1/2 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Tsp of Baking Powder
  • 1.5 Tbsp of Poppyseeds
  • 1/2 Cup of Plain Greek Yogurt at Room Temperature

Glaze Ingredients:

  • 1 Cup of Confectioner’s Sugar (Powdered Sugar)
  • 3-4 Tbsps of Whole Milk

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Spray a 9 x 4 inch loaf pan with cooking spray.
  3. In a small bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
  4. Use an electric mixer to beat the sugar and butter together.
  5. Add the eggs one at a time and beat well after each egg.
  6. Add lemon zest, lemon juice, and vanilla. Mix until combined.
  7. With the mixer on low add some of the flour mixture, and mix.
  8. Then add the yogurt and mix. Repeat alternating between flour mixture and yogurt.
  9. Remove from mixer and mix in poppyseeds, but just until they are incorporated. Do not over mix.
  10. Pour batter into pan and cook for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  11. Remove from oven and cool for 10 mins.
  12. While cake is cooling, whisk confectioner’s sugar and milk together.
  13. While cake is warm, spoon the glaze over the top.
  14. Sprinkle with poppyseeds if desired.

Thoughts After Baking:

This was absolutely delicious!

Perfect for tea or to eat when reading a mystery.

For more recipes from JaneAustenRunsMyLife, go to Skinny Chai Tea Latte

For more lemon cake recipes, go to Lemon Meringue Chiffon Cake

For more cake recipes, go to Flag Cake

For more desserts, go to King Arthur Fudgy Brownies

Lemon Meringue Chiffon Cake

lemon

So the title recipe of this book is Lemon Meringue Pie, something I was planning on making. Unfortunately, I didn’t have time to do that recipe or any other from Lemon Meringue Pie Murderso instead I decided to use this delicious recipe.

Thoughts Before Baking:

This recipe comes from a 1971 Betty Crocker cookbook. One year my sister and I made dinner and dessert for my mother’s birthday, and when I asked what cake she wanted, she said this one.

lemoncake

The picture looked great, and as I love lemon cake too, I thought this would be a winner.

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Ingredients:

Cake:

  • Betty Crocker Lemon Cake Mix

Lemon Filling:

  • 1 Cup of Sugar
  • 3 Tablespoons of Cornstarch
  • 1/2 Teaspoon of Salt
  • 1 Can (6 oz) Frozen Lemonade Concentrate, Thawed
  • 4 Egg Yolks, slightly Beaten

Meringue

  • 4 Egg Whites
  • 1 Cup of Brown Sugar
  • 1 Teaspoon of Grated Lemon Peel
  • 1 Tablespoon of Lemon Juice

Directions:

Cake:

  1. Bake the lemon cake according to package directions.
  2. Split the batter to make three layers.

Filling:

  1. In a medium saucepan mix the sugar, cornstarch, and salt.
  2. Add enough water to the lemonade concentrate to measure 2 cups.
  3. Gradually stir the lemonade into the sugar mixture.
  4. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  5. Gradually stir at least half of the hot mixture into the egg yolks. Stir the remaining half into the hot mixture in saucepan.
  6. Heat to boiling, stirring constantly.
  7. Boil and stir for 1 minute. Remove from heat; and cool completely.
  8. Reserve about 1/4 cup of the lemon filling, setting it aside.
  9. Use the rest of the lemon filling to fill the layers.

Meringue:

  1. Heat oven to 400 degrees F.
  2. Beat the 4 egg whites until foamy.
  3. Beat in 1 cup of brown sugar, 1 tablespoon at a time as you continue to beat until stiff and glossy. Do not under beat
  4. Fold in 1 teaspoon of grated lemon peel and 1 tablespoon of lemon juice.
  5. Frost the sides and top of cake with the meringue.
  6. Bake for 8-10 minutes or until light brown.
  7. Thin reserved filling with hot water, and spoon over cake allowing some to drizzle down the side.

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Thoughts After Baking:

This recipe is long, complicated, hot, and quite a lot of work. But you know what? It is all worth it. This cake is so delicious, once a piece passes your lips you will forget how tired you are. And how many dishes you need to wash.

eatingcake

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For more cakes, go to Strawberry Shortcake

For more desserts, go to Pumpkin Rice Krispies

For more recipes, go to Dinomite’s Fluffy Bites