Friday afternoon I had the pleasure of having my friend B. for lunch. Originally another friend, C. (who is the queen of cupcakes) was supposed to join us but she was busy working on a wedding cake for a client. I had originally planned to make a rice tart for from Jamie’s Italy for dessert, as I didn’t want to make any kind of a cake for C.! At the last minute I decided to make this tea cake with lemon and poppy seeds. I realize that I recently made poppy seed muffins but this was actually quite different both in texture and taste.
Our lunch was very simple-paninis and a tomato cucumber salad. The highlight of the afternoon was not the food, but being able to sit with B. outside on the patio and chat and laugh together. Eight months ago I never would have imagined that we would spend an afternoon like this. B. had been ill for two years and rarely left her house. One day she turned a corner and has been on the road to recovery ever since and it is wonderful to have her back in full form.
So call a friend, bake this easy cake and spend some time together enjoying your friendship!
Glazed Lemon Poppy Seed Cake
1-1/4 cups flour
1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup sugar
2 large eggs
2 tablespoons poppy seeds
1-1/2 cups confectioners sugar, sifted
3 tablespoons lemon juice
Preheat oven to 375 degrees. Butter a 9″ round cake pan.
Whisk together flour, baking powder, salt, zest and poppy seeds. Beat together butter and granulated sugar in another bowl with electric mixer at medium speed until light and fluffy. Beat in eggs until combined. Reduce speed to low and add flour mixture until just combined. Spread batter in prepared cake pan. Smooth top. Bake until top is golden brown and toothpick inserted comes out clean, about 25-30 minutes. Cool on rack 5 minutes in pan then invert onto rack.
Whisk together confectioners sugar and lemon juice until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over the edge. Let stand until glaze is set, about 15 minutes.
Serve warm or at room temperature. Serves 8-10.
I think this recipe was from Food & Wine. I like it better served warm. It’s delicious with a little vanilla ice cream. If you serve it the following day, be sure to warm it slightly.