I attended St. Paul’s School, a boarding school in New Hampshire. On Saturday nights, there is a tradition that the home of the head of school, The Rectory, is open for kids to come in and sit in the living room and hang out - a nice break from a dorm. There is always tea and hot chocolate. And there is always Lemon Poppyseed Cake. Below is the recipe. However, I think back in the 80s there may have been some bourbon added to it, which would make this a delightful addition as we shelter and eat cake.
Ingredients
Cake
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons lemon zest
2 cups granulated white sugar
1/2 pound unsalted butter, softened
4 eggs
1/2 teaspoon vanilla extract
4 tsp cream sherry
1 cup buttermilk (whole)
1/4 cup poppyseeds
Glaze
1 cup powdered sugar
1-2 tablespoons freshly squeezed lemon juice
Preparation
Preheat oven to 350˚
Heavily spray (or grease) a non-stick bundt pan
Sift together flour, baking powder, baking soda, salt and lemon zest
In a mixer on medium speed, cream together butter and granulated sugar until light and fluffy
Add eggs, one at a time, beating well after each addition
Add vanilla and cream sherry; mix well (but maybe bourbon would be good here)
On low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture
Add poppyseeds and mix well
Scrape batter into pan
Tap pan firmly on flat surface to remove any air pockets
Bake for 55 - 65 minutes, or until wooden pick comes out clean
Cool 10 minutes
Remove from pan, cool completely
Stir together powdered sugar and lemon juice until smooth
Drizzle over cake
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