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Thursday, August 21, 2014

Thursday Treats: French Lemon-Poppy Pound Cake {Flour}


This loaf was not for me. What I mean, is, I don't care for anything "poppy". And, as much as I love Joanne, this recipe didn't do much for me.


But that's ok.
I made this loaf for my friend, who adores lemon-poppy anything. She was having a bad day, and I wanted to show her some love. And, she loved it [as did her 3 year old!]. Joanne came through, yet again.


I also didn't mind making it because it is pretty. And, if a dish looks good, I almost always want to try it out!


French Lemon-Poppy Pound Cake
Flour
Joanne Chang

2 cups cake flour
3/4 tsp baking powder
1/2 tsp salt
1/2 cup + 3 Tblsp butter, melted and cooled to slightly warm
1/4 cup heavy cream, at room temperature
3 Tblsp grated lemon zest [about 2 lemons]
1 Tblsp fresh lemon juice [about 1/2 a lemon]
3 Tblsp poppy seeds
4 eggs
1+1/4 cups sugar

Lemon Glaze
1/2 cup icing sugar
1-2 Tblsps fresh lemon juice [1/2-1 lemon]

1. Heat the oven to 350 F. Butter and flour a 9x5in loaf pan.

2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.

4. Using a stand mixer fitted with the whip attachment, beat together the eggs and sugar on medium speed for 4-5 minutes, or until light and fluffy and lemon coloured.

5. Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg/flour mixture into the butter/cream mixture to lighten it. Then fold in the remaining egg/flour mixture just until thoroughly combined. Pour the batter into the prepared pan.

6. Bake for 1 hour to 1 hour and 10 minutes, or until the top of the cake is golden brown and toothpick inserted in the center comes clean. Let cool in the pan on a wire rack for at least 30 minutes.

7. To make the lemon glaze: While the cake is cooling, in a small bowl, whisk together the icing sugar and enough of the lemon juice to make an easily spreadable, smooth glaze.

8. When the cake has cooled for at least 30 minutes, pop it out of the pan and place on the rack. Spread or spoon the glaze over the top of the still warm cake, letting the glaze dribble down the sides.

9. Enjoy! Or, share with a friend :D



In other news, I made this Jalapeno Chinese Chicken, and it was fabulously delicious. My new, favourite supper--and way to eat chicken!!



Yum!!



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