Super Lemony Poppyseed Snack Cake


For the cake:


Preheat oven to 350°F. Prepare your square pan by greasing and laying 2 layers of parchment paper, one in each direction. This will make sure the cake comes out of the pan in one piece, it also makes it easy to lift out after cooling. Be sure and grease the paper again. Set aside.
In a mixer, beat the eggs and sugar until light and fluffy, about 3-5 minutes. In a smaller bowl whisk together the flour, ground almonds, lemon zest, poppyseeds and salt.
Blend the flour into the egg/sugar mixture by hand with a wooden spoon until just combined. Use care not to over-mix and deflate all of that lovely air that is caught up in those eggs.
Quickly mix in the oil until combined. Pour into the pan and bake in the middle of the oven until a toothpick comes out clean, about 45-50 minutes.
While the cake is in the oven take a few minutes to make the syrup. Combine the powdered sugar and lemon juice to make a thin liquid you can drizzle over the cake. Taste it and adjust sour/sweet as needed.
Allow to cool a few minutes, IN THE PAN. Do not remove from the pan, like I did, it is not pretty. Using a toothpick or other sharp utensil, poke holes all over the cake. Pour the syrup over the cake. After the cake has cooled sprinkle the top with a little sugar and the lemon zest. Please wait until completely cooled before attempting to remove from the pan. Lift our by using the parchment as a handle.
This cake keeps well and will be better a day or two after it is made.






Thursday, July 1, 2010 - 3:26pm


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