Description
Two-bite, cute as can be. With a tender tangy crumb and poppys in every seedy bite, these cakes are quick to disappear.
Ingredients
- 2-¼ cups Cake Flour
- 1 Tablespoon Poppy Seeds
- ¾ teaspoons Salt
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1 cup Whole Milk, Room Temperature
- 3 Tablespoons Fresh Lemon Juice
- ¾ cups Unsalted Butter, Room Temperature
- 1-½ cup Sugar
- 2-½ Tablespoons Lemon Zest (packed)
- 3 Eggs, Large And At Room Temperature
- ½ teaspoons Vanilla Extract
- FOR THE LEMON POPPY GLAZE:
- ¼ cups Sour Cream
- 1-½ Tablespoon Fresh Lemon Juice
- ¼ teaspoons Salt
- 2 cups Powdered Sugar
- 1-½ teaspoon Poppy Seeds
- 2 teaspoons Lemon Zest
Preparation
Preheat oven to 350°F. Line a 9-inch cake pan with parchment and spray with a light coat to prevent cake from sticking. Set aside.
In a medium bowl, whisk flour, poppy seeds, salt, baking powder, and baking soda.
In a small bowl, whisk milk and lemon juice. We’re making buttermilk, so the lemon juice will cause the milk to curdle a little.
In a large bowl and with an electric mixer beat butter, sugar, and lemon zest until fluffy, making sure to scrape the sides. This should take 4 minutes—it’s long but the cake’s tender crumb is worth it in the end. Turn the mixer to low, add eggs one at a time until incorporated, then add vanilla.
With your mixer still on low, alternate adding flour and milk to the butter mixture, beginning and ending with flour. With each addition, mix until just incorporated. The batter will look different than other batters, slightly separated in parts and that’s okay.
Pour mixture into the cake pan and spread and smooth even with a spatula. On a dishtowel on the counter, tap the pan a few times to further even and remove air bubbles. Bake for 30–40 minutes.
Cake is done is when a toothpick in the center comes out clean. Remove the cake and allow to cool in pan on a wire rack for 10 minutes. Carefully remove the cake (leaving the parchment in place) and let cool completely on a wire rack.
If you want to make cookie shapes, dip a cookie cutter in powdered sugar and shake off excess. Push cutter through cake—as the cutter moves toward the bottom, place fingers along the top cutter edge. Lift cutter and cake and carefully loosen, then press and release the shape.
For the lemon poppy glaze:
When ready to serve, in a small bowl, whisk sour cream, lemon juice, and salt. Add ½ to 1 cup powdered sugar at a time until incorporated, then stir half the poppy seeds and zest. Drizzle or drape over cakes, then garnish with the remaining seeds and lemon zest.
Delight in baby cakes. Cakes will keep in an airtight container for about 3–4 days.
Recipe adapted from Bake From Scratch Magazine.
