Name: Grilled Lemon Poppy Seed Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10 serving(s)
Ingredients: 1 ½ cups (225 g) unbleached all-purpose flour; 2 tbsp poppy seeds; 1 tsp baking powder; ½ tsp salt; ½ cup (125 ml) milk; 2 lemons, zest finely grated; ¼ cup (60 ml) lemon juice; ¾ cup (170 g) unsalted butter, softened, plus more for grilling; 1 ¼ cups (265 g) sugar; 3 eggs, at room temperature

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides. Butter and flour all sides of the parchment paper.
- In a bowl, combine the flour, poppy seeds, baking powder and salt. Set aside.
- In another bowl, combine the milk with the lemon zest and juice. Let sit for 5 minutes until the milk has curdled.
- In a third bowl, cream the butter and sugar with an electric mixer until light and fluffy. While whisking, add the eggs one at a time until smooth. Add the dry ingredients alternating with the milk. Pour into the prepared loaf pan. Place the loaf pan on a baking sheet.
- Bake for 1 hour 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.
- Preheat the grill, setting the burners to medium-high. Oil the grate.
- Lightly butter slices of cake and grill for 30 seconds on each side. Also delicious served with cherries jubilee and crème fraîche.

Grilled Lemon Poppy Seed Cake

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO 2-in-1 Citrus Juicer