Pages

Sunday, March 7, 2010

Spring Sweets

Springtime: It's almost here. The weather is warming, the trees are budding and the sweet aroma of cow-dung fills the air. Ah yes, there is something about cow dung (or perhaps it is melting doggy doo) that triggers something nostalgic in my brain.

I love spring! I love the colours, the warmth and the fashion. Most of all, I love spring because it means that summer is just around the corner! And summer means that my garden will be in bloom. I love being able to go into the backyard and pick a myriad of vegetables to fill up my salad bowl. I love the endless vine-ripened tomatoes, the fresh chives, the large zucchinis and the abundance of mint leaves. The only downside to gardening in the North is the limit to the kinds of fruit that can be grown. Oh, how I long to have a citrus tree. Alas, until I live my dream life in a warmer climate, I'll have to settle for the lemons at the supermarket.

Incredible things, lemons are. Their smell triggers memories of being a small child and watching my mother dust the living room table. Yet, I still want to eat them. And how! I love to squeeze a little lemon into my iced tea (a summer favorite), over a nice piece of grilled salmon (another summer love), or into a light dressing (to pour over my garden vegetables). But, give me lemons, and I will make cake.  Actually, give me a new mini bundt pan, and I'll jump around until I can make many little cakes! I have a soft spot for exciting new kitchen gadgets. And pans. And spatulas. I love spatulas. Enough daydreaming, let us bake cake!

Lemon Poppy Seed Cakes

what you'll need
1 cup granulated sugar
2 tbsp finely grated lemon rind (from two small lemons)
• 1 cup unsalted butter, softened
• 4 large eggs
• ¼ cup lemon juice
• 2 cups all-purpose flour
• 2 ½ tbsp poppy seeds
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ cup sour cream

glaze
½ cup icing sugar
2½ tbsp lemon juice

how to do it
Preheat oven to 325F. Zest your lemons with a very fine cheese grater or lemon zester. In a medium bowl, pinch sugar and lemon zest together with your fingertips, until the mixture is bright yellow. Beat in softened butter until pale, then beat in eggs and lemon juice. In a separate bowl, combine dry ingredients. Fold in flour mixture a little at a time, alternating with sour cream. Do not over-mix. Pour into a 6-cup mini-bundt cake pan and bake for 28 to 30 minutes. Let cool, and invert onto countertop or large tray. If your cakes are wobbly, slice off the bottoms in order to stabilize them. In a small bowl, mix glaze by adding the lemon juice a little at a time. Drizzle over warm inverted cakes, serve and enjoy!

1 comment:

  1. Hooray for mini-bundt pans! And don't forget to warn people not to zest their fingers!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...