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Tuesday, March 29, 2011

Lemon Poppy Seed Cakes

Wakanda (the God of Weather from Indian Summer) has been playing a lot of tricks on us lately.  The warm weather started to come through and then snow storm.  I blame it on all those people who packed their winter boots away.  Spring however,  is trying yet again to fight its way back so I thought I would help it out by welcoming it back with a nice fresh cake.  Over the last couple years I have started to really enjoy lemon cakes and breads.  I never really did as a kid but my palate has improved over the years I suppose. Lemons breads/loafs have a nice combination of freshness, tartness and sweetness all in one. They are also a great fruit alternative when you are in between major fruit seasons and have limited choices on local fresh fruit.  I found a recipe for a lemon poppy seed loaf and decided to turn it into cute little mini cakes.

(Adapted from Quinoa 365)
INGREDIENTS: 

  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/2 cup butter, room temperature
  • 3 large eggs
  • 1/2 cup Greek plain yogurt
  • 1 tsp pure vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup quinoa flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp poppy seeds
  • 2 tbsp lemon zest

Glaze
  • 1/2 cup lemon juice
  • 2 tbsp granulated sugar
INSTRUCTIONS:
1) Preheat the oven to 350F.   Spray the mini cheesecake pan tray with cooking spray or lightly grease with butter. 
2) Cream butter and sugar in your stand mixer bowl or in a large bowl using a hand mixer until smooth.  Add the eggs, yogurt and vanilla.  Beat until combined and creamy
3) In a separate bowl combine all dry ingredients and the lemon zest.  Mix together
4) Add the dry mixture to the wet mixture and beat on low speed until incorporated about 1-2 min. Using a 1/3 cup scoop pour each into the mini tins.   
5) Bake for 25-30 min or until a toothpick comes out clean.   Let cool in pan about 5 minutes and then cool on a wire rack. 
6) Combine the lemon juice and sugar in a small ramekin, mix to dissolve sugar and warm in microwave about  30 secs.  Poke holes in the top of the cakes and using a pastry brush, brush the glaze over top the cakes.   Store in an air tight container. 




Moist and delicious.  The perfect way to welcome in the sun.  We are ready for you spring!


MEG's RATING : D-EEE-LICIOUS!

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