I'm not sure when poppy seeds were added with lemon for baking, but it makes for a delicious combination. In the United States, it's a difficult business to grow poppy seeds due to their risk of heroin production. Poppy seeds have a low dose of opium alkaloids, which if you're having a drug test for a job, will probably get you flunked! I'm not worried, these little cakes (or you can bake them as muffins) are the perfect start for the morning.
Lemon Yogurt Poppy~Seed Cakes
1/2 cup (1 stick) unsalted butter, at room temperature
zest & lemon juice of 1 large lemon
1 cup granulated sugar
1 tsp. vanilla extract
1/4 tsp. lemon extract
1 8-oz container of Lemon Yogurt (I used Chobani)
2 large eggs
2 T poppy seeds
2 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
Lemon Wafers (optional)
Preheat oven to 350F-degrees. Spray mini loaf pan with a baking spray that included flour.
In a stand mixer, using the paddle attachment, cream the butter, lemon zest and juice together. While mixer is running, slowly add the sugar. Add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the vanilla, lemon extract, poppy seeds and yogurt.
Scoop batter into prepared baking pan. I added a lemon wafter on top of the batter, pushing down slightly. This is optional, but I thought..."isn't it a lovely surprise."
Bake cakes for 20 to 22 minutes. Remove from the oven and allow to cool slightly before turning them out onto a baking rack. I chose to add a glaze on top:
Glaze:
1 cup confectioners' sugar
1 T light Karo syrup
2 T hot water
1/8 tsp. lemon extract
Serve warm and Enjoy!
Now, the winner of February's apron is ~ Martha Ellen! Please contact me and I will send out this lovely apron to you.
March's apron will be up tomorrow with an unique recipe:-D
Thank you dear Susan for choosing me! I am so surprised and thrilled to receive another of your beautiful creations!
ReplyDeleteThe lemon poppy seed cakes sound so good. I need to pick up more poppy seeds as I find that they get rancid quickly in my kitchen. Have a lovely afternoon, dear one. XOXO ♥
Martha, I always keep my poppy seeds in the fridge---definitely keeps them from getting rancid.
DeleteMy sister is correct...keep your poppy seeds and sesame seeds is the refrigerator or even freezer! Congrats Martha Ellen; the apron is on its way. XOXO
DeleteLemon anything....love! Martha Ellen is the perfect choice..she is beyond sweet! You are going to so enjoy Susan's beautiful apron....I know I have loved mine! Congrats!
ReplyDeleteShe is isn't she! I love lemon anything too; I am my mother's daughter!
DeleteThose look delicious. Last year we found out my hubby is allergic to 4 things every cook/baker loves: garlic, mint, poppy seed and ginger. Isn't that a hoot? Imagine Italian food without garlic.....good luck! But, just the same, I have learned to leave these out and it is possible to still cook and bake without them.
ReplyDeleteI've heard of sesame seeds, but poppy seeds is a new one for me. You could definitely leave it out!
DeleteOops, I clicked publish a little too fast. Congrats to the apron winner! AND your little cakes look amazing.
ReplyDeleteLemon cake sounds really good! you know me lemon and I'm there!
ReplyDeletecongratulations to apron winner
stamping sue
http://stampingsueinconnecticut.blogspot.com/
These are easy to make and oh so good for breakfast, snack, whatever!
DeleteWe are definitely our Mother's daughters! Lemon, lemon and more lemon! I do a pretty good job with the Lemon Cheesecake, but the Lemon Meringue Pie is quite a different story!! On the other hand, you make both quite well! These little Lemon Poppy Seed Cakes look quite delicious and I look forward to making them.
ReplyDeleteThat's a very sweet comment!
DeleteThese look scrumptious! I sure miss my local health food store that closed up.... I used to be able to things like poppy seeds by the ounce, and they were so reasonable!
ReplyDelete