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:
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