Thursday, October 1, 2009

lemon poppy seed orange blossom water cake, for the old paradox

Ok, that's the longest post name so far. I thought I'd try making some cake for the Paradox tomorrow. After all, I'm selling at a cafe in the morning, and people tend to buy pastries then. I know I would.

This contains orange blossom water, my favorite ingredient.

Makes 16 servings.

For cake:
2 1/4 cups all-purpose flour
1 1/2 cups quick oats
3 Tbsp poppy seeds
1 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup granulated sugar
3/4 cup butter, softened
1 Tbsp grated lemon peel
3 large eggs
1 1/2 cups milk
1 Tbsp orange blossom water

For lemon glaze:

1 cup powdered sugar
1 Tbsp butter, melted
4 to 5 tsp fresh lemon juice
1/2 tsp grated lemon peel

Heat oven to 350°F (175°C). Grease and flour 12-cup Bundt® pan or 10-inch tube pan.

For Cake: Combine flour, oats, poppy seeds, baking powder, baking soda and salt in a medium bowl; set aside.

In a large bowl, beat sugar and butter in large bowl on medium speed of electric mixer until fluffy. Add lemon peel. Add eggs, one at a time, beating well after each. Add orange blossom water.

Add 1/3 of flour mixture to sugar/butter mixture, mixing until blended. Add half of milk, mixing until blended.Continue flour mixture and milk alternately, mixing well after each addition. Pour into pan.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack in pan 10 minutes; remove from pan. Cool completely on wire rack.

For Lemon Glaze: In a small bowl, mix all ingredients until smooth. Drizzle over cooled cake.

Recipe from
I just googled it and added the orange blossom water.

1 comment:

  1. This looks fabulous! Citrus and poppy seeds in cake form, one of my favorite combinations.