Watch out! Triple lemon threat comin’ atcha. I hope you like lemon!
This cake has so much going on. A nice light and fluffy crumb dotted with nutty poppy seeds, and the zingy lemon syrup you imbibe into it. And oooh don’t even get me started on this tangy crème fraîche drizzle. So dang good!
Who else knows like TEN people with lemon trees goin’ nuts right now? I have so many Meyer lemons I’m scrambling to come up with ways to use ’em. Hence this triple lemon cake situation.
This cake goes perfectly with the not winter weather we’re having here in Northern California. Anyone else feel like citrus is totally a summer flavor kinda thing? This is taking me right to July. We’ve had a pretty pitiful winter here thus far with Spring seeming to have come in January. Some don’t mind.
I’m one of the few people I know who LOVES rain and winter. Dunno why. It’s just when I feel the happiest! I love to be cozy. It’s my favorite. Dang climate change.
Anyways, this cake is the opposite of cozy. It’s bright and cheery and screams that it belongs on a summer barbecue table. But that’s okay ’cause it’s deeelish. Oh dear me that drizzle is so good.
Cake:
Zest of 2 lemons
3 tablespoons poppy seeds
3/4 cup sugar
1/4 teaspoon salt
6.5 ounces (about 1.5 sticks) butter, softened
1 1/2 cups cake flour
3/4 teaspoon baking powder
3 tablespoons milk
3 eggs
1 1/2 teaspoons vanilla extract
Lemon Syrup:
3/4 cup sugar
1/2 cup fresh lemon juice
Crème Fraîche Glaze:
Zest of 1 lemon
22 grams lemon juice
63 grams crème fraîche
220 grams powdered sugar
Cake: Preheat the oven to 350 degrees. Prepare a loaf pan by buttering and lightly flouring it. Whisk together milk, eggs and vanilla in a small bowl. Combine butter, sugar, zest & poppy seeds in the bowl of your stand mixer. Beat until light and fluffy. Add flour and baking soda and mix for just a few seconds to disperse. Add half of the milk/egg mixture and beat until combined. Slowly add the rest of the wet mixture until fully incorporated. Be sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed. Transfer batter to loaf pan and bake for 55-60 minutes until a toothpick comes out clean.
While cake is baking, make your lemon syrup and glaze. Lemon Syrup: heat the sugar and lemon juice until the sugar dissolves. Glaze: combine all ingredients and whisk until smooth.
When done, allow to cool for about 5 minutes before turning out of pan onto a cooling rack. Poke the cake all over with a toothpick and pour on the lemon syrup. You want to use all the syrup. Trust me, it seems like a lot but it can take it! Allow to cool entirely. Once cool, drizzle over as much of the creme fraiche glaze as you like. Slice and serve as desired.
It seems like a lot of steps. But it all comes together rather quickly.
And if you waaanted to, you could leave out either the syrup or the glaze and it would still be super tasty. But please don’t! It’s so worth all three steps. It’s so yummy with every last drop of that lemon-y goodness.
I think I’ll go have a slice with a cozy cuppa tea.
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