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Tessa the Duchess

Lemon and Poppyseed cake

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will this do??

 

1/2 cup Oil

1 1/2 cup Sugar

2 x Eggs

1 tsp Vanilla

1/2 tsp Almond flavor

1/2 x Lemon, rind of (approx)

1 1/2 cup Buttermilk

2 tbl (or more) poppyseeds

2 cup Flour

1/2 tsp Baking powder

3/4 tsp Baking soda

1/2 tsp Salt

LEMON GLAZE

1 x Lemon, juice and rind of

Powdered sugar, enough to make thick (not too thick)

 

Method :

Mix all in the same bowl Bake at 350 in a 9X13 inch pan for about 35 minutes or until golden brown on top and springs back to touch. Ice with:

Lemon glaze: spread the cool cake with a thin coating of this glaze

 

 

or for muffins

 

1 1/3 cup plain flour

1/2 tsp Baking soda

4 oz Butter

1 1/3 cup Sugar

4 x Eggs

3 tbl Lemon juice

3 tsp Grated lemon peel

2 tsp Vanilla

5 tbl Poppy seeds

1/2 cup Sour cream

 

Method :

Pre-heat oven to 375 degrees. Butter muffin tins for 12 muffins.

Sift the dry ingredients (flour and soda) and set aside. Cream the butter in a large bowl and add the sugar a little at a time, beating until light and fluffy; add the eggs one at a time, beating well, then add the lemon juice, vanilla, lemon peel and poppy seeds. Add the flour and sour cream to this making sure the batter is well mixed.

Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until golden.

Dust with confectioners' sugar and serve warm or cool on a cake rack.

The original recipe calls for separating the eggs and whipping the egg whites separately with half the sugar. This meringue is then folded into the batter just before baking. This makes for a lighter muffin, but is unnecessary.

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I made this cake yesterday, just had first peice, and it is delish. Because it is made with oil and not butter, I was a tad worried about the consistency of the uncooked mix it looked heavy and I didn't think it would rise. But it did :)

Next time I make it I think I will use butter cream topping as I prefer it to the glaze.

 

Recommended, thankyou again Laura.

 

Tessa

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I made this cake yesterday, just had first peice, and it is delish. Because it is made with oil and not butter, I was a tad worried about the consistency of the uncooked mix it looked heavy and I didn't think it would rise. But it did :)

Next time I make it I think I will use butter cream topping as I prefer it to the glaze.

 

Recommended, thankyou again Laura.

 

Tessa

 

no problem at all!! :D:D

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