LEMON TEA CAKE
This lovely citrusy cake is perfect for Valentine’s Day on the North Coast. We have all the dairy ingredients and the lemons readily available locally and you could even grow your own poppies for the poppy seeds. This cake is delicious served plain or with strawberry or raspberry preserves.
The recipe has two parts, the cake and the lemon soaking solution which will be poured over the cake as it cools.
Bake in a loaf pan. Makes two 9x5 inch loaves. Preheat oven to 350⁰F.
½ cup butter, at room temperature
2 ¼ cups sugar
Using a mixer, cream together the butter and sugar until fluffy.
4 large eggs
Add the eggs, one at a time incorporating them well.
1 ¼ teaspoon salt
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
In a separate bowl, combine the salt, flour, and baking powder.
1 1/3 cups milk, at room temperature
Alternately add the milk and dry ingredients to the wet batter. Start and end with the milk, adding the ingredients in 3 to 4 additions.
2 Tablespoons grated lemon zest
2 tablespoons poppy seeds
Add the lemon zest and poppy seeds and stir until blended.
Pour the mixture into two buttered loaf pans, filling them a bit more than half way. Place the pans on the center rack of your oven and bake until golden brown and the center springs back up when gently touched.
Lemon Soaking Solution
¼ cup freshly squeezed lemon juice
½ cup sugar
Combine the juice and sugar in a small bowl and stir to dissolve the sugar. Once the cake loaves are out of the oven, pour the juice/sugar solution over the loaves. Cool the loaves on wire racks until they are completely cool remove the cakes from the pans and cut into serving size portions.
Be creative and serve the lemony cakes with fresh berries or preserves that you put up earlier in the year. Strawberry or raspberry preserves are two favorites.