super lemony poppyseed snack cake

lusciously lemony

If you are looking for the “perfect” make-ahead recipe for the long holiday weekend coming up I have just the thing for you.

I made this cake on Tuesday and have left it on the counter, uncovered, for 2 days.  It is still moist, and better than the first day I made it.  Which might have something to do with the overly lemon syrup I soaked the cake with, just maybe.  At first taste of this cake it screams SUMMER! The fact that it is a keeper is just a bonus for the long-weekend camping trip you have coming up.  Those cupcakes you made might be tasty now, but come Saturday they will either be a memory or dried out.  Make this now, for something new and fresh to bring out for the 4th festivities, or the next day when you will be tied up with packing, cleanup and recuperation.

If you are into lemon, this is the snack cake for you! It is super rich and lemony so just a teeny bite is satisfying.  It is dense with a brownie like texture, not really what I expected with a lemon cake, but it is oh-so-good.

mmm, give me a bite

Lemon Poppyseed Snack Cake

Makes 8in x 8in square cake (20cm x 20cm)  at least 16 servings, but possibly twice that amount

For the cake:

• 2 medium duck eggs or 4 large hen’s eggs
• 1 ¼ cups granulated sugar
• ½ cup coconut or vegetable oil
• 1 ¼ cups all purpose flour
• ¼ cup ground almonds
• 2 large lemons, zested and juiced
• 2 Tablespoons poppyseeds
• ½ teaspoon kosher salt

For the syrup:

• juice of 1 lemon, be sure to zest it first for the garnish (see below)
• ½-¾ cup powdered sugar (depending on your sweet tooth and your lemons)

Garnishments:

• beautiful strips of lemon zest
• 1 teaspoon sprinkling of granulated sugar

Instructions:

Preheat oven to 350°F.  Prepare your square pan by greasing and laying 2 layers of parchment paper, one in each direction.  This will make sure the cake comes out of the pan in one piece, it also makes it easy to lift out after cooling.  Be sure and grease the paper again.  Set aside.

In a mixer, beat the eggs and sugar until light and fluffy, about 3-5 minutes.  In a smaller bowl whisk together the flour, ground almonds, lemon zest, poppyseeds and salt. When the eggs ready add the lemon juice and mix thoroughly.

Blend the flour into the egg/sugar mixture by hand with a wooden spoon until just combined.  Use care not to over-mix and deflate all of that lovely air that is caught up in those eggs.

Quickly mix in the oil until combined.  Pour into the pan and bake in the middle of the oven until a toothpick comes out clean, about 45-50 minutes.

While the cake is in the oven take a few minutes to make the syrup.  Combine the powdered sugar and lemon juice to make a thin liquid you can drizzle over the cake.  Taste it and adjust sour/sweet as needed.

Allow to cool a few minutes, IN THE PAN.  Do not remove from the pan, like I did, it is not pretty.  Using a toothpick or other sharp utensil, poke holes all over the cake.  Pour the syrup over the cake.  After the cake has cooled sprinkle the top with a little sugar and the lemon zest.  Please wait until completely cooled before attempting to remove from the pan.  Lift our by using the parchment as a handle.

This cake keeps well and will be better a day or two after it is made.

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Tagged as: lemon