This zesty poppy seed-speckled Meyer lemon cake is simply as at dwelling on the breakfast desk as it’s served because the finale of a sublime dinner. A mixture of entire milk and Meyer lemon juice offers this cake an unbelievably tender crumb whereas imbuing each chunk with the Meyer lemon’s distinctive floral taste. Our Crème Fraîche Glaze rounds out this cake’s candy notes with welcome tanginess.
Meyer Lemon Snack Cake with Crème Fraîche Glaze
Makes 1 (9-inch) cake
- ¾ cup (170 grams) unsalted butter, softened
- 1½ cups (300 grams) granulated sugar
- 2½ tablespoons (11 grams) packed Meyer lemon zest
- 3 giant eggs (150 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- 2¼ cups (281 grams) unbleached cake flour
- 1 tablespoon (9 grams) poppy seeds
- 1 teaspoon (5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1 cup (240 grams) entire milk, room temperature
- 3 tablespoons (45 grams) recent Meyer lemon juice
- Crème Fraîche Glaze (recipe follows)
- Garnish: poppy seeds, Meyer lemon zest
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Preheat oven to 350°F (180°C). Spray a 9-inch sq. baking pan with baking spray with flour; line with parchment paper, letting extra prolong over sides of pan. Evenly spray parchment.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating effectively after every addition. Beat in vanilla. (Combination might look barely damaged at this level, however batter will come collectively.)
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In a medium bowl, whisk collectively flour, poppy seeds, baking powder, salt, and baking soda. In a small bowl, whisk collectively milk and lemon juice. (Juice will trigger milk to curdle barely, and that’s OK.) Add flour combination to butter combination alternately with milk combination, starting and ending with flour combination, beating simply till mixed after every addition. Spoon batter into ready pan, smoothing into a fair layer. Faucet pan on counter a number of occasions to unfold batter and launch any air bubbles.
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Bake till a wood decide inserted in middle comes out clear, 30 to 40 minutes. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan, and let cool fully on a wire rack.
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Pour Crème Fraiche Glaze onto cake; utilizing a small offset spatula, unfold into a fair layer. Garnish with poppy seeds and lemon zest, if desired.
Crème Fraîche Glaze
- 2 cups (240 grams) confectioners’ sugar
- ¼ cup (60 grams) crème fraîche
- 1½ tablespoons (22.5 grams) recent Meyer lemon juice
- ¼ teaspoon kosher salt
