Saturday, September 21, 2013

Whole Wheat Peachy Lemon Poppy Seed Cake with Lemon Glazed

I have an itch to bake for quite sometimes now since my last popsicles I made for summer, but I just can’t decide what to bake first. When I turn around to ask the hubby, his answer would be his absolute favorite “Carrot cake!”  I should have known that already.   I asked him anyway if he would feel like to have a cake.   But the feeling of “just bake something” doesn’t work for me if no one want to eat it.   Right?

When it comes to baking, I’d more likely go for the unfussy and easy to put together recipes with a promise result.      Since I am just an amateur baker who thought herself to bake and like to try out what works and what’s not, I particularly try to avoid those recipes with too many techniques involved.    Not because I don’t want to learn to bake something that new to me (I have chiffon cake on my list that I’d like to learn how to bake one of these days), but I just have too many lazy bones in my body (what a silly excuse!).  


So, I go for the easy one today with the ingredients I already have in my pantry.  And also it’s my last chance to bake something with sweet juicy summer fruit like peach – Whole Wheat Peachy Lemon Poppy Seed Cake with a Drizzle of Lemon Glazed.     Sounds yummy!

I used organic whole wheat flour for my recipe but you can absolutely use all-purpose flour or mix half of each.    One thing that I forgot to add was either ground cinnamon or ground ginger or just some ground all-spiced to give it a hint of awesomeness.  
This recipe is definitely a keeper.   I can say it is a perfect cake to take to a potluck party for sure.

The cake came out surprisingly and incredibly moist with the perfectly right amount of sweetness.
Thankfully for the lemon glazed I poured on top of the cake that slowly seeping all the way through the cake to keep the cake moist and crate the lemony sweet goodness.   Though the hubby was not crazy about the poppy seeds as much as I did, but he finished a huge piece with cool whip on the side in no time.  Yay, he didn’t like it at all (with my eyes rolling).

What you need:   for 1 9-in round cake pan

For cake:

1 1/2 cups organic whole wheat flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. poppy seeds
1 tsp. vanilla extract
1/4 cup vegetable oil
3/4 cup low-fat plain yogurt
2 large egg
1/4 cup fresh lemon juice
1 tbsp. lemon zest
2 peaches peeled and sliced


Lemon glazed:

1 1/2 cup powdered sugar
1/4 cup lemon juice
: Whisk together to mix well

How to:

- Preheat the oven to 350’F and lightly grease a 9-in round or square pan with butter or cooking spray and set aside
- In a medium bowl, combine flour, poppy seeds, baking powder, baking soda, and salt, set aside
- In another large mixing bowl, whisk together eggs, oil, and sugar for 2 minutes, and add in lemon juice and zest, vanilla, and yogurt, then stir in the dry mixture in 3 batches until well blended (I whisk everything by hand. If you have electric mixer, it would be easier and faster)
- Pour the batter into the cake pan and give it a shake to make it even
- Arrange the peaches on top of the batter, or however you like, and gently push them down into the batter a little
- Bake for 40-45 minutes or until the taster comes out clean
- When the cake is done, take it out from the oven, let cool for 10 minutes, and then drizzle with lemon glaze on top
- Let cool before serving or serve warm with your cup of coffee or your favorite tea


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