Friday, February 14, 2014

Foodie Friday: A Sweet for your Sweetheart

Oh, how I love cake.  It used to be that cookies were my favorite dessert/sweet, but not anymore.  Mind you, I will not turn down an oatmeal cookie (or chocolate chip, peanute butter, snickerdoodles, molasses ... well, you get the drift).

Once upon a time, I even took a cake decorating course.  It did not go well.  Oh, the cakes tasted fine, and I think once or twice I might actually have made an icing rose that sort of (kind of) resembled a flower. But that was years ago.

These days, I stick to mostly unfrosted cakes.  If not, I always make my own frosting, because those tubs of stuff from the supermarket are LOADED with Trans Fats, which are really, REALLY bad for you. (And you HAVE to look at the ingredients to see it, too--they're not going to advertise the fact next to the dough boy.)

One thing that's bad about cake (one?) is a double layer or bundt cake makes a lot, and we're just two (not so tiny) people. That's why I love this recipe. It's just right!

Lemon Poppy Seed Cake
2¼ cups cake flour
1 cup plus 2 tablespoons sugar
1 teaspoon salt
1 ½ tablespoons lemon zest
4 ½ tablespoons poppy seeds
1 1/3 cups unsalted butter, softened
5 eggs
¾ cup sugar
¾ cup lemon juice

Preheat oven to 350°. Grease and flour one 9 x 5 inch loaf pan.

Sift together the flour, sugar, and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
Bake at 350°F (175°C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

(Okay, I'm not very patient.  I've eaten in the same day.  Tastes great.)

What are you baking up for your sweetheart on this Valentine's Day?