I’m sitting in my living room craving cake. This does not necessarily give me the energy to bake a cake. Instead I’m looking back at recipes I’ve made in the past and deciding what to bake this weekend. It seems like a rather twee pastime, cuddled up on the couch under a blanket, cup of tea next to me, cookbooks at my feet and in my lap. Except that my husband is watching Eastbound and Down, so my relaxation is punctuated by a flood of profanity and DMX. I kind of like it.
Lately I’ve been loving lemony desserts. Lemon tarts are excellent. Lemon pudding too. But I think when the weekend rolls around it’s going to be this cake… for breakfast anyways (what’s wrong with a two-cake weekend?).
Maybe I’ll make it while listening to this.
Adapted from The Lazy Gourmet
- 2 ¼ cups all purpose flour
- ½ tablespoon baking powder
- ¾ cup butter, softened
- 1 ½ cups sugar
- 3 eggs
- 1 ½ tablespoons lemon zest
- ¼ cup poppyseeds
- 1 cup milk
- 6 tablespoons honey
- ½ cup sugar
- 2 tablespoons lemon juice
- Heat the oven to 175℃ (350℉). Grease a 23 x 12.5 centimetre (9 x 5 inch) loaf pan with butter.
- Combine the flour and baking powder in a bowl and set aside.
- Cream the butter and 1 ½ cups of sugar together in a large bowl, adding the eggs one at a time and beating well until blended. Add the zest and the poppyseeds.
- Add the milk, alternating with the flour, to the butter mixture, blending until smooth.
- Pour the batter into the pan and bake for one hour, or until a toothpick inserted comes out clean.
- While the loaf is baking, combine the honey, ½ cup of sugar and lemon juice.
- Remove the loaf from the pan, allow to cool for 5 minutes and then drizzle with the honey glaze. Serve warm or at room temperature.