Two years ago, when I bought my handy dandy Nikon D80, it changed everything I knew about photography. Yes, back then, I always used the Auto setting and consequently only had “accidentally” good photos, but still — the clarity and quality only made me want to be more creative.
It’s hard to think about Sweetsonian before the DSLR.
Or before I learned how to actually design a blog.
This recipe is one that I worked on years ago, when I first moved into that broken little group house on Decatur Place NW. I cooked so much — cooking was one of the many things I learned (taught myself) in that tiny little kitchen. Hardly suitable for dinner parties — we didn’t have a dining room — I hosted friends and running clubs in an awkward living room, or made dinners that I brought out to the balcony, which, aside from living with Kristen, was the highlight of the house.
Looking back on the original recipe I drafted, I have learned so much more about cooking in general. So, while the ingredients and measurements remain the same, the instructions required an upgrade.
The photos improved a bit, too.
Lemon poppyseed cake recipe after the jump.
Lemon Poppy Seed Cake (first posted here, but adapted with age and wisdom)
2 and 1/4 cups flour
1 cup sugar
1 teaspoon salt
Zest of two lemons, finely chopped
1/4 cup poppy seeds. I love poppy seeds.
1 cup butter, room temperature
4 eggs, room temperature
Juice of the lemons and powdered sugar for an optional glaze
Preheat your oven to 350 degrees. Line a 4 x 9-inch loaf pan with parchment paper, folding clean edges at the corners. Spray or grease with butter.
In your stand mixer, whip the cup of butter until light and fluffy, and then gradually add the sugar. Switching to the paddle attachment, mix in the eggs one at a time until fully incorporated.
In a separate bowl, sift the flour and salt together, and then add it into the batter mixture completely. Stir in the lemon zest and poppy seeds, and then transfer into your lined loaf pan. Bake until you can poke the center of the cake with a toothpick, and have it come out clean. I baked it for 1 hour and 20 minutes.
To make a glaze, squeeze the juice from the lemons into a bowl, and whisk in powdered sugar to taste. If the juice is too tart, feel free to water it down, drop by drop.
When the cake is completely cool, brush the top with your lemon glaze, letting the glaze drip into the cracks of the cake. Slice, and enjoy!