Lemon Poppyseed Cake

Do you ever get a huge craving for something zingy? Well my main squeeze is a fan of anything lemon-y. On this day, I happened to have an excessive amount of lemons that I didn't want to go to waste.

Little loafs of cake have always come in handy around here for the occasional sweet snack, so I thought I would give it a go. I kept this entry short and sweet today. Enjoy my friends!

Lemon Poppyseed Cake

For cake:

• 10.8 oz Melly Belly Flour Blend

• 2 tbsp of poppy seeds

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1tbsp buttermilk powder

• 1 cup sugar

• zest of 3 lemons

• 2 stick butter, softened

• 4 eggs

• 4 tbsp lemon juice

For Glaze:

• 1 1/2 cups of powdered sugar

• 1 tsp lemon extract

• 1 tbsp of heavy cream or milk of choice

Start by making the cake- beat your softened butter in a mixer until creamy. Next, add in your sugar and eggs until well incorporated.

In a separate bowl, mix all of your dry ingredients together (flour, poppyseeds, baking powder, baking soda, salt, and buttermilk powder). With your mixer on low, slowly add in your dry ingredients about 1/2 cup at a time until mixed well. Scrape down the sides and bottom of the mixing bowl with a rubber spatula. Turn on your mixer again to make sure everything got incorporated. Last, add in your zest and lemon juice and mix it for another minute.

Let your cake mix sit while you preheat your oven to 350 degrees and grease a loaf pan while you wait. Once preheated, pour your cake mixture into the loaf pan and bake for 55-65 minutes until golden brown and a toothpick comes out clean from poking the cake.

Giving the cake mix that extra moment to sit before just baking, allows the flours to really soak up the liquids and the lemon flavor. Most GF flours are thirsty so give it some time and preheat the oven towards the end of this recipe.

I used a glass loaf pan, feel free to use a metal one but baking times may differ as metal pans heat faster so your cook time may be less (keep an eye on it).

Once done, place your cake pan on a cooling rack. Wait 10-15 minutes before removing the cake from the loaf pan.

Once fully cooled, in a bowl mix together your powdered sugar, lemon extract, and cream/milk. Whisk it well to make sure it's not clumpy. If it looks too thick or clumpy, add a teeny bit more milk to smooth it out to your liking.

If using a cooling rack, set some parchment under it because this part gets a little messy and it will catch the glaze that drips down. Drizzle your glaze over the top and let it fall off and cool on top. Once your glaze has set, slice and enjoy!