Lemon and Poppy Seed Cake
To celebrate the film "Lemon and Poppy Seed Cake" at the 25th Anniversary of the Sonoma International Film Festival, Taart and Sonoma Syrup Co. came together to bake a flavorful dessert inspired by the screenplay just for you to savor with delight!
Servings
8
Prep Time
30 minutes
Cook Time
1 hour
Ingredients
1½ cup buttermilk
30g poppy seeds
1 tsp. Organic Vanilla Bean Extract "Crush®"
2 cups all purpose flour
⅛ tsp. turmeric
½ tsp. baking soda
½ tsp. baking powder
1½ tsp. salt
1½ tbsp. lemon confit
1¾ cups sugar
3 eggs
1⅓ cups olive oil
1 tsp. Pure Lemon Extract
¼ cup Meyer Lemon Infused Simple Syrup
1 cup sugar
½ tsp. salt
½ stick butter
2¼ cups confectioners sugar
1 tsp. Pure Lemon Extract
zest of 2 lemons
For the Cake:
For the Glaze:
Directions
Cake
Heat the oven to 350°F. Butter a 9 inch pound cake pan that is at least 2 inches deep, and line with parchment paper.
Bring the buttermilk and the poppy seeds just under a simmer in a small saucepan over medium heat. Remove from heat and stir in the Vanilla Extract. Let sit until cool, about 10-20 minutes.
Whisk and sift sugar, salt, flour, turmeric, baking powder and baking soda over a bowl. Sprinkle the lemon confit into the dry mix and reserve.
In a medium bowl, whisk together the eggs, olive oil and Lemon Extract.
Whisk the buttermilk infusion into the wet ingredient mix. Add the dry mix to the wet and whisk until just combined. The batter will be quite loose.
Pour the batter into the pan and bake for 1 hour, until the top is golden and the tester comes out clean. Let the cake cool for 30 minutes.
Run a knife around the edge of the pan to loosen the sides of the cake. Invert the cake onto a cooling rack.
When the cake is totally cooled, punch the top with a toothpick. Pour the Meyer Lemon Infused Simple Syrup over the cake and let it absorb before glazing.
Glaze
Bring sugar, buttermilk, butter and salt under a simmer over medium heat until the sugar dissolves and the butter melts completely.
Remove it from the heat, let cool off and add the Lemon Extract. Whisk in the confectioner sugar until it reaches the desirable consistency and pour over the cake.
Sprinkle the top with poppy seeds and lemon zest.