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Beth's Easy Lemon Poppy Seed Tea Cakes

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While Beth prefers to use only butter for these delicious cakes, during testing our Test Kitchen added 1/4 cup cooking oil to the cake batter. This resulted in lighter, fluffier tea cakes. If you prefer cakes a little more dense, omit the oil.

For Cakes:

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs, room temperature
  • 3/4 cup sugar
  • 3/4 cup butter, melted
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 3 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • Nonstick spray for baking

For Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1/8 teaspoon poppy seeds
  • Lemon zest

Preheat oven to 350°F. In medium bowl whisk together flour, poppy seeds, baking powder, salt, and baking soda; set aside.

In large bowl whisk together eggs, sugar, butter, water, oil, lemon zest, and lemon extract. Add flour mixture to egg mixture. Stir just until combined, being careful not to over-mix. Batter will be lumpy.

Coat six 3-1/2-inch muffin cups with nonstick baking spray. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake 16 to 18 minutes or until wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire racks 5 minutes. Remove muffins from cups. Invert muffins, bottom side up. Let cool completely.

For Glaze, mix sugar and cream until smooth. Spread 2 teaspoons glaze on each muffin. Sprinkle with 1/8 teaspoon poppy seeds; top with lemon zest. Serve at room temperature. Makes 6 servings.

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