I’ve struggled to come up with something to bake for the blog lately, but when I saw this pan in a second hand shop, I knew immediately what I wanted to make. Inspiration is a funny thing. It comes and goes, and usually it comes when you least expect it.
I have to act on it when it comes, which means a lot of other important things get pushed to the side. You know, as in eating well, taking care of myself, seeing friends, responding to calls and texts (who am I kidding, I never respond to calls), wearing something other than yoga pants. I started doing yoga almost every day though so at least I have an excuse for the yoga pants.
I think I’ve been in hermit mode since I quit my nine-to-five job, almost five years ago. I thank my friend Carey for encouraging me to take the mbti-test (16 personalitites) which has been sort of life changing for me. It made me understand myself, as an infp, and other people (yes, I forced everyone I know to take the test!) so much better.
But I digress. Cake! I made another version of this cake almost one year ago but was never happy with the recipe. Up until now, I haven’t had a proper lemon cake on my blog. HOW is this possible?
I adore lemon cake, especially with poppy seeds. And what a lemon cake it is, the best one I’ve made – by far! Soaked in lemon syrup and with a blueberry glaze. And how beautiful is that pan? I might make a pudding in it next time. Wouldn’t it be perfect for that?
You can also bake this cake in a loaf pan! If you’re baking in a vintage cake pan, make sure to check doneness before removing the cake from the oven. I had to bake it for almost 70 minutes when using a vintage pan, , whilst in a new pan it only took 47 minutes.
- 210 g (1 1/2 cups) all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 225 g (1 cup) granulated sugar
- 2 tbsp. finely grated lemon zest (from about 2 lemons)
- 125 g (slightly more than 1 stick) softened salted butter
- 3 large eggs
- 100 ml (1/3 cup + 1 1/2 tbsp) heavy cream
- 3 tbsp. fresh lemon juice
- 3 tbsp. poppy seeds
- 1/4 cup fresh lemon juice
- 55 g (1/4 cup) granulated sugar
- 3/4 tsp. freeze dried blueberry powder
- 1 tbsp. fresh lemon juice
- 75 g (1/2 cup) powdered sugar
- 1-2 tbsp. milk
- Poppy seeds, for topping
- Preheat oven to 175°C (350F). Grease and flour a 6 cup (1 1/2 litre) bundt or loaf pan.
- In a medium bowl, mix together flour, baking powder and salt. Set aside.
- Place the sugar in a large bowl. Add the finely grated lemon zest and rub together until sugar is fragrant and zest is incorporated. Add the butter and beat until mixture is light and creamy, about 2-3 minutes. Add the eggs, one at a time, beating after each addition.
- In a small bowl, combine heavy cream and lemon juice. Add the flour mixture and cream mixture in additions to the butter mixture, beginning and ending with the flour, and stir until batter is smooth. Stir in the poppy seeds.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake on the lowest rack in the oven for 45-50 minutes (start checking doneness around 35-40 minutes, and cover the top with foil if the cake is browning too much) or until a cake tester comes out clean. While the cake is baking, you can prepare the syrup (instructions below). Let the cake cool in the pan for 5 minutes, then invert onto a cooling rack.
- Combine lemon juice and sugar in a saucepan. Place over medium high heat and stir until the sugar is dissolved. Set aside to cool.
- Brush the cake with the syrup while the cake is still warm, then let the cake cool completely. Place the cake on a cake stand or serving platter.
- Place blueberry powder in a small bowl. Add a little splash of the lemon juice and stir until a paste forms. Stir in the rest of the lemon juice and the powdered sugar. Add milk to desired consistency.
- Drizzle glaze over the cake and sprinkle poppy seeds on top.