{"id":34375,"date":"2013-07-10T10:23:40","date_gmt":"2013-07-10T17:23:40","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=34375"},"modified":"2013-07-10T10:23:40","modified_gmt":"2013-07-10T17:23:40","slug":"lemon-olive-oil-poppy-seed-cake","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/lemon-olive-oil-poppy-seed-cake\/","title":{"rendered":"Lemon, Olive Oil, Poppy Seed Cake"},"content":{"rendered":"

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\"Lemon,<\/p>\n

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This\u00a0is essentially a summer cake enlivened with lemon juice and zest; just the kind one would want to have when it is blazing sun is beating down and striving to sneak in through the closed curtains of our home.<\/p>\n

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\"Lemon,<\/p>\n

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The flavors are refreshing, a little tart and as sweet as you want it to be, enhanced with a bit of crunch. And I love it. Love it that it is just the kind of cake I crave for during summer. Light, lemony and vibrant. Love it even more\u00a0that it is so easy to make.<\/p>\n

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\"lemon<\/p>\n

\"Lemon<\/p>\n

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“Mommy! we are half way into the summer vacation and you have not baked anything yet!” The girls complained in unison. It is true. I have not baked anything\u00a0for many months now. Not a bread, or a cookie, nor a cake or a tart. Nothing.<\/p>\n

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\"Lemon,<\/p>\n

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The bookmarked list keeps growing, the berries are summer\u00a0 fruits and summer\u00a0are passing by… \u00a0 The girls got so frustrated that one day they gathered up their own gear and made cake pops. It is about time that I got to bake at least one cake.<\/p>\n

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\"Lemon<\/p>\n

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After I had baked the Orange Olive Oil Cake<\/strong><\/em>,<\/a> I came across Peter’s Lime, Olive Oil, Yogurt Cake<\/a> and I had bookmarked it.<\/p>\n

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\"Lemon,<\/p>\n

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Then I saw Asri’s beautiful \u00a0Lime, Poppy Seed cake <\/a>and I had asked her for the recipe, yearning to make it.\u00a0 And now it is summer. The perfect time for light cakes.<\/p>\n

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\"Lemon,<\/p>\n

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This is the right kind for weekend breakfasts, a little tea and company, picnics, or dessert or for anytime treat. Delicate, airy and not weighed down by heavy frosting or icing.<\/p>\n

A few months back we had bought a few packs of the Girl Scout cookies (the Savannah Smiles). I have been addicted to those for a while. The extra lemony tart as I bit into the cookies were complimented by the light dusting of powdered sugar.<\/p>\n

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So there had been more than inspirations to bake this cake.\u00a0 Only I had to find the right time.<\/p>\n

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\"Lemon,<\/p>\n

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Lemon, Olive Oil, Poppy Seed Cake<\/h6>\n

(adapted from Souvlaki for the Soul<\/a>)<\/p>\n

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Ingredients:<\/strong> (makes a cake in 9 inch pan)<\/em><\/p>\n

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  1. 2\u00a0cups of\u00a0all purpose flour<\/strong><\/li>\n
  2. 1\u00a0+ 3\u00a0\/4 teaspoon\u00a0baking powder<\/strong><\/li>\n
  3. 3\/4 cup sugar<\/strong><\/li>\n
  4. 1\/2 teaspoon salt<\/strong><\/li>\n
  5. 1 cup whole full fat Greek yogurt or thick well drained yogurt<\/strong><\/li>\n
  6. 1\/3 cup\u00a0 +\u00a02 tablespoon of olive oil<\/strong><\/li>\n
  7. zest of\u00a0 3 large lemons, divided<\/strong><\/li>\n
  8. 1\/4 cup\u00a0lemon juice (adjust amount to how tart\/sour you want it)<\/strong><\/li>\n
  9. 2 eggs<\/strong><\/li>\n
  10. 2.5 tablespoon poppy seeds (more or less as per taste)<\/strong><\/li>\n<\/ol>\n

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    For the Glaze: (optional)<\/em><\/strong><\/span><\/p>\n

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    1. 1\/4 cup sugar<\/strong><\/li>\n
    2. 1\/4 cup lemon juice<\/strong><\/li>\n
    3. zest<\/strong><\/li>\n<\/ol>\n

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      * Note:<\/strong> I usually use less sugar for the cake and this was just right with the added glaze. Please adjust the amount of sugar especially you like you cakes very sweet and you are not using the glaze.<\/em><\/p>\n

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      Method:<\/strong><\/em><\/p>\n

      Pre-heat\u00a0 oven to 350 F. Grease a\u00a09 inch\u00a0cake pan\/or line with parchment.<\/p>\n

      Combine flour and baking powder and sift them together. Add salt and set aside.<\/p>\n

      In another bowl whisk yogurt,and egg. Combine oil, sugar, zest, lemon juice, poppy seeds and stir them together. Pour the wet mixture into the flour and mix using a wooden spoon\/spatula until just combined. Do not overwork the\u00a0mix.<\/p>\n

      Pour into the cake pan\u00a0and\u00a0bake for approximately 45 minutes. The cake is ready when it is light\u00a0\u00a0brown on top and a skewer\/toothpick inserted into the center comes out clean. (adjust\u00a0baking time).<\/p>\n

      Leave it to cool in the cake tin and then invert it onto a cake cooler\/grid.<\/p>\n

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      To prepare the glaze:<\/em><\/strong><\/span><\/p>\n

      Combine all the ingredients for the glaze\u00a0in saucepan. Simmer\u00a0over heat only until the sugar dissolves for about 5-7 minutes. Remove from heat.<\/p>\n

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      Drizzle over cooled cake. Slice and enjoy!!<\/p><\/blockquote>\n

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      \"Olive<\/p>\n

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      Related Posts:<\/strong><\/p>\n