Friday, September 30, 2011
53/99: Lemon Poppy Seed-Sour Cream Cake
While I was sitting on the floor of my bathroom this morning blow drying my hair, I had a visitor. I wasn't paying much attention to anything but the blow dryer in my hand since I still hadn't had my daily cup of coffee. My housemate, Elizabeth, walked in behind me unnoticed and sat on the edge of my bathtub. When she finally spoke I almost fell over from the shock of someone else being in the bathroom with me. This week is rush week so she's not supposed to be in a good mood but something was apparently very good by her expression.
It was the cake.
She wanted to cut into it right away since lemon poppy seed cake is her favorite. She told me to take a picture of it fast so we could. I really couldn't turn away such excitement about a cake (despite the fact that I made it for a party tonight) so we went to the kitchen and cut straight into it. 2 pieces of lemon poppy seed cake for breakfast makes me a happy girl. I really have no idea how I've sustained a normal weight in the past couple months.
The cake itself was really straightforward to make. It took me more lemons than Rose suggested to get the full 94 grams but that's pretty normal. I think I need to get a juicer so I can get more out of my lemons. The other interesting part is that it took 1/3 of a cup of poppy seeds. That's almost the entire jar that I owned. I've just never used that many poppy seeds for anything. I looked up the use of them in cooking because I didn't know what the purpose was other than a little crunch (or even if there was one) and I found that there isn't. They are just pretty and crunchy.
I chose this cake because not a lot is going on right now so I didn't want to make one that I was really looking forward to. It turns out that this was a spectacular cake and I'll definitely be keeping the recipe around. I've already had four slices today.
Rose's Heavenly Cakes page 41