Tessa the Duchess Posted October 28, 2007 Share Posted October 28, 2007 Anyone got an easy peasy recipe for this I have searched for it on the forum but apart from a mention of the cake, by Cinnamon I think, there is no recipe. Thanks Tessa Quote Link to comment Share on other sites More sharing options...
Laura007 Posted October 28, 2007 Share Posted October 28, 2007 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. Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted October 28, 2007 Author Share Posted October 28, 2007 That will do perfectly Thankyou Laura Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted October 28, 2007 Share Posted October 28, 2007 Mmmmmmm - I bought one from the farmers market this week & I am afraid to say I ate most of it myself. Delicious Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted October 30, 2007 Author Share Posted October 30, 2007 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 Quote Link to comment Share on other sites More sharing options...
Laura007 Posted October 30, 2007 Share Posted October 30, 2007 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!! Quote Link to comment Share on other sites More sharing options...