Hello Y’all…. Finally I’ve gotten down to baking one of my favourite cakes in the world! It’s been a while since I’ve done any baking. I must say since those days of teaching Home Economics and Food & Nutrition, my luck with baking hasn’t been too good. I simply dread curdled mixtures or cakes which just do not ‘rise’ enough. One strange thing I find is that, back in those days, all these dreadful encounters were somehow never encountered! Ahakz! In all my food demos, everything turned out perfect and I remember my students were always volunteering to do all the washing up, only because whoever does the washing up will get to enjoy the ‘demo-treats’ aside from their own! 😛
I wonder why them ‘dreadful cake encounters’ occur these days when they were almost non-existent back then! Excuse me, but just so I feel better, can I perhaps blame the weather? Should I? May I? Maybe it’s global warming that affects the temperatures of all the ingredients, hence the dreadful encounters! Lol! Oh silly Bea!
Oh how I miss those those days of being in the kitchen as early as 6am to prepare the kitchen before lessons commenced. One thing for sure, I never got sick of teaching in the kitchen, like NEVER EVER. It was like dancing to a lovely tune each morning! ♬
I can still remember how sad I was when it all had to end as I had to pursue my education!✈ Regardless, here I am today, still somewhat very much stuck in ♥ with food and the kitchen! Well back to this whole baking business, one of my favourite cakes in the world is definitely Lemon Poppy Seed or cakes that have Poppy Seeds in them. There is just this unique flavour to Poppy Seed that makes it really ideal when paired with Orange or Lemon cakes. Let me give you a sneak preview before I proceed further! 🙂
One thing Poppy Seeds remind me of is my favourite florist – Poppy’s Flowers. Awesome floras they’ve got there! Of course a greater recollection of Poppy Seeds would be that of having being exposed to White Poppy Seeds when I was growing up. Before you begin to think I’m some kind of addict – my Nanna used it in her cooking during my growing up years until she had no more easy access to them. Poppy Seeds are not sold in Singapore. Nevertheless, I really love them White Poppy Seeds.
Lemon Poppy Seed Cake is definitely one of the first few things that attracted me when I first visited Australia years ago. I’ve always been talking to my Pops about Poppy Seed cakes and Pops being Pops, an avid food lover of all sorts, will always ask me questions in a manner, such that I just want to share all my food with him if I can! And indeed, I was so glad I could finally bake this for my Pops (and Maa-ji of course) after YEARS of talking about this Poppy Story. To you, it may not be a biggy, it’s just Poppy but heyyyy… to me there’s definitely a ‘Pop-sie’ story behind my bake of Lemon & Poppy!
- 1 1/2 Cups Plain Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter (room temperature)
- 1/2 - 3/4 cup Caster Sugar
- 3 large eggs
- 1 1/2 teaspoon Vanilla Essence
- 1/2 cup milk
- 2 tablespoons lemon zest (grated from 1 lemon)
- 2 tablespoons lemon juice
- 2 tablespoons poppy seeds
- Pre-heat oven to 170 ºC
- Line and grease a loaf pan.
- Combine all dry ingredients together (Flour, baking powder, salt, poppy seeds and lemon zest)
- Beat butter in electric mixer bowl. (1minute)
- Add in Sugar and beat till light and fluffy. (Colour of mixture will lighten)
- Once mixture is fluffy, add in eggs gradually, one at a time.
- Add in Vanilla Essence and lemon juice.
- Add in flour mixture, alternating with milk. (Put mixer on low)
- Finish off by mixing well but very gently with a spatula.
- Pour batter into prepared loaf pan.
- Leave to bake for about 50-60 minutes in centre rack of oven.
- To test if the cake is done, prick the centre with a stick at 50mins. If it comes out clean, cake is done.
- For sweetness level, adjust accordingly to preferred level of sweetness.