This is a cake recipe that is created by me. It was my excuse to try out a “cocktail” and also use the poppy seeds that I bought from Perth. However, this was an impulsive decision to bake at 2am. So I’m going to tell you how to bake on a whim.
- Use the poppy seeds.
- To get a beautiful soft, moist crumb that wouldn’t fall apart when cutting.(softer than a pound cake but firmer than a full buttermilk based cake).
- Light lemon flavoured cake without it being tart.
- Develop a beautiful line on top of the loaf instead of a “ripped” look.
In order to bake on a whim, your eggs must be at room temperature. For the milk/butermilk you can warm it using a milk pan over a low flame till it’s just warm to touch. As for the butter, you can put it in a ziplock bag and hit it with a rolling pin till it becomes flatter and softer.
By the way, I really do enjoy test kitchen experiments. I learn so much more being creative, making mistakes, troubleshooting and pushing myself. I think you should take courage too, to obssess a little, be curious and try. Hope that you enjoy baking this cake recipe as much as I enjoyed formulating it.
Lemon and Poppy seed Loaf Cake
2 Loaf Tins (8″ X 4″)
Oven Setting: 150degC, Fan Forced.
200g Soften Unsalted Butter (plus extra for the butter line)
360g White Caster Sugar
310g All Purpose Flour
1/2 cup Buttermilk
1/4 cup Mascarpone Cheese
1/4 cup Full Cream
1 tsp Vanilla Extract
1 tsp Baking Soda
2 Tbsp Poppy Seeds
- Whisk or Sift both flour and baking soda together.
- Beat soften butter together with the zest of 1 lemon and caster sugar till it is pale and light.
- Add in eggs one by one, beating in between and scraping the sides of the mixing bowl.
- Add in vanilla extract, juice of 1 lemon and beat till incorporated.
- Mix in a measuring cup, buttermilk, full cream and mascarpone.
- Alternately add 1/3 of the flour mixture, 1/2 cup of the mascarpone/full cream and buttermilk mixture, repeat till you have added all in.
- Fold in the poppy seeds.
- Put it into 2 greased and floured loaf tins.
- Add soften butter into a piping bag or ziplock bag and pipe a thin butter line on the batter’s centre.