The actual cake is a moist (I am one of the many people that do not like that word but sometimes there is no substitute) and delicious combination of the lemon and the poppyseeds that really needs no introduction – it has been around for ages and it will always be popular.
Perfect for picnics and mid morning get togethers – and sensational with a cup of tea.
120 grams/4.2 ounces unsalted butter, softened
180 grams/6.3 ounces sugar
finely grated zest of 3 lemons
40 grams/1.4 ounces poppy seeds
1 teaspoon vanilla extract
270 grams plain (all purpose) flour
1 1/2 teaspoons baking powder
185 mls milk
4 egg whites
300 grams icing (powdered) sugar
3 tablespoons lemon juice
Preheat your oven to 160c/320f.
In your mix master, beat the butter and sugar until pale and creamy. Slowly incorporate the poppy seeds, lemon zest, vanilla, flour, milk and baking powder and beat slowly until combined.
Whisk the egg whites to soft peaks and fold a large spoonful into the batter to loosen it, then gradually fold in the remainder.
Spoon into mini muffin tins (about 3/4′s full) and bake for 20 – 30 minutes or until a skewer comes out clean. Place on a wire rack to cool slightly then remove from tin and cool completely prior to icing.
Gently heat the lemon juice and icing sugar in a small saucepan, pour over the cooled cake and sprinkle with lemon zest.
Yeild: 24 travel cakes.
Notes: If you do want to make one large cake, a 8″ round cake tin would work nicely, the baking time will increase by approximately 10 minutes.
© 2011, Michelle. All rights reserved.