Tag Archives: lemon

Lemon Poppyseed Cake

2women2cats: Lemon Poppyseed cake

I made this cake on Christmas Eve because I didn’t want a heavy cream cake this year as a dessert. There is usually so much food that eating cake afterwards becomes a challenge. I wanted something a bit lighter with a fresh lemony taste and immediately thought about a lemon poppyseed cake.

The dough is basically the same as my Frankfurter Kranz recipe with added lemon and of course poppyseeds. I used a loaf baking pan for it but I am sure it would also look wonderful as a Bundt cake.

Ingredients
250 g softened butter (add a bit of salt to the batter if you don’t use salted butter)

200 g sugar
1/ 2 tsp ground vanilla
4 eggs
zest of 1,5 lemons
juice of 1 lemon
125 g plain flour
125 g potato or corn starch
1/2 tsp baking powder
50 g poppyseeds

For the glaze
100 g powdered sugar
water or lemon juice
elderflower syrup (optional)
sugared flowers or other decoration

Preheat the oven to 180°C, grease the loaf pan and sprinkle with bread crumbs to prevent the cake from sticking to the sides.

Beat the butter with the sugar and the vanilla until it’s white and fluffy. Add the eggs and the lemon zest.  Beat until the batter is thick and fluffy.

Combine the flour, starch and baking powder in a bowl and slowly add to the mixture until everything is incorporated and the dough is shiny.

Add the lemon juice and mix slowly until everything is smooth, then add the poppyseeds and pour the dough into your baking tin.

Bake for around 60 minutes. If the crust gets too brown, cover the cake with aluminium foil. Let the cake cool down in the baking pan and wait with the glaze until it’s completely cold.

If you want to use elderflower syrup for the glaze, add around two teaspoons to a bowl of powdered sugar and add as much water or lemon juice as needed to make a runny paste. Don’t make it too thin or else it won’t cover the cake but instead run down the sides completely. Decorate with sugared flowers, sprinkles or leave it plain. Enjoy!

Stef

2women2cats: Lemon Poppyseed cake

2women2cats: Lemon Poppyseed cake

Rosemary Cake With Lemon Curd and Brown Butter Frosting

I’m always looking for some new cake ideas and for something that is a bit more than just sweet. Using rosemary and brown butter just sounded delicious to me and I had to try it out. Let me say that this was one of the best cakes I’ve ever made!

2women2cats: Rosemary Cake With Lemon Curd and Brown Butter Frosting

The cake itself was really moist and the rosemary complimented it so nicely. The brown butter frosting is slightly salty and has almost a caramel-like taste to it. The lemon curd filling being slightly sour and also sweet went so well with the herb. Overall it is quite heavy but doesn’t feel overly sweet so it’s just perfect as a dessert or for tea time. I will definitely make it again.

The dough recipe I used was for a cake with two layers. If you want four like it’s shown on the website, you’ll need to double the amount. I also made the lemon curd after that page and the frosting comes from here. The instructions come in three steps and because everything needs to cool down, I would advise you to make them a day before serving or at least let the curd and the brown butter sit overnight.

Rosemary cake base

2 tbsp fresh rosemary
2 tbsp grated lime zest (I used 6 limes)
1 1/4 cups sugar
175 g soft salted butter
3 eggs
a few drops bitter almond
2 1/4 flour
1 tsp baking powder
1 cup coconut milk (I made my own but I’m sure you can use the canned one)

Preheat the oven to 175°C.

Chop the rosemary really fine and mix it with the lime zest and sugar. Use a muddler, a pestle or your fingers to mash the rosemary into the sugar to release the oils. Add the butter and beat the mixture until it’s light and fluffy. Then add the bitter almond and the eggs one by one. Beat until the mixture is thick and has a light colour.

In a second bowl mix together the flour and baking powder. Alternate adding the flour and the coconut milk to the butter/sugar mixture and end with the flour. Don’t overbeat it. Mix everything until it’s evenly incorporated.

2women2cats: Rosmary cake with lemon curd and brown butter frosting

Prepare a small springform or a baking ring. I used a baking ring of around 22-23 cm but you can use a smaller one if you want a taller cake. Just make sure to adjust the baking time! I put a parchment paper on the bottom and greased the walls with butter. Afterwards I poured some bread crumbs on it, so the batter wouldn’t stick to the walls.

Bake for 40-45 minutes but it will depend on your oven. Make sure the check it with a wooden stick before you remove the cake from the oven. If it’s still too sticky, put it back. When it’s done let it cool down completely before cutting the cake in half and filling it with lemon curd. You can also prepare the cake base the day before.

2women2cats: Rosmary cake with lemon curd and brown butter frosting

Because this post will be quite long I will direct you to my recipe for the lemon curd. It was my first try in making some and it tasted really great. I will make another batch for scones or bread soon. It was enough to for the cake plus a small jar. It should be cooled down before you fill the cake, so you can as well prepare it a day before.

Spread it evenly on the bottom layer. You can use as much or as little as you want. Put the second layer carefully on top and then you can add the frosting.

2women2cats: Rosmary cake with lemon curd and brown butter frosting

Frosting

1 1/3 cups salted butter
powder sugar
3 tbsp honey
1 tbsp chopped rosemary

Heat the butter on the stove on medium heat until it’s melted. Bring it to a boil and reduce the heat. Then add the finely chopped rosemary. Make sure it’s chopped really well so you won’t bite on bigger pieces later! Keep the butter boiling slightly. It will develope a foam but you don’t need to stir it. Just wait until it changes its colour to golden brown. It will smell really dark and caramel-like. There will be little dark pieces of butter in it. Don’t worry about them, they taste delicious!

When the butter is done, pour it in a bowl and cover with foil. Leave it overnight or until it’s firm enough to make the buttercream. I left it overnight and then let it sit in room temperature until was soft enough to be used.

2women2cats: Rosmary cake with lemon curd and brown butter frosting

For the frosting slowly mix powder sugar and honey with the butter. The more sugar you add, the more firm the frosting will get. It should be soft enough to be spread easily onto the cake. Add more honey if it’s too salty for your taste. Cover the sides and the top of the cake with the frosting and be careful not to squeeze it too much. Otherwise the lemon curd will come out. But the cake in the fridge until serving and enjoy!

Stef

2women2cats: Rosemary Cake With Lemon Curd and Brown Butter Frosting

Lemon Curd

I made this lemon curd as a filling for my rosemary cake with brown butter frosting. Of course you can also use it for other things like bread or scones. It’s really easy to make, cheap and will last for a while. At least in here the bought lemon curds are quite pricey and full of additives. It’s also a nice gift!

You can find the original link to the recipe in the post about the cake.

Ingredients

1/2 cup freshly squeezed lemon juice
1/2 cup sugar
2 egg yolks
2 eggs
3 tbsp salted or unsalted butter (I used salted)

Mix the lemon juice, sugar, eggs and egg yolks together in a pot over low to medium heat and whisk everything until the butter has melted.

2women2cats: Lemon Curd

Stir constantly and boil slightly until the mixture thickens up like a pudding. It will take around 10 minutes. When it’s done strain the curd through a fine sieve to catch any remaining egg whites.

2women2cats: Lemon Curd

You can then put it in a bowl and let it cool down for later use or you can pour it into a jar and serve it with buns or scones. Enjoy!

Stef

2women2cats: Lemon Curd

White Chocolate Lemon Truffles

Sorry that this blog has been a bit quiet. There was so much to do before Christmas and we also spent a week in Germany. We will update it more often now!

This year I made lots of nice little treats as Christmas presents and I will now start to type them up. Lets start with this easy but delicious recipe. It’s basically a ganache. You can also use it for filling macarons, cakes or hollow chocolate pralinés. You can also cover them in dark chocolate later but I wanted to keep it simple and fast.

The pictures are unfortunately bit dark but it’s really difficult to take better ones during the winter in Finland.

2women2cats: White Chocolate Lemon Truffles

Ingredients

300 g white chocolate
150 ml cream
lemon flavoured baking aroma
lemon zest
sugar for rolling

Bring the cream to boil in a pot and add some lemon zest and lemon aroma to taste. Then take it off the heat and put in the chopped chocolate. Stir until everything is melted. You can still add some zest or aroma if you have the feeling it’s not lemony enough. Then pour the ganache into a plastic container or a bowl. When it’s cooled down you can put it in the fridge overnight. It will be good for a while, so you can also leave it in there longer.

2women2cats: White Chocolate Lemon Truffles

When the ganache is firm enough you can use a little melon scoop or a teaspoon to form little balls. If you use a teaspoon make sure your hands are clean and cold since it will be easier to roll them. You might have to wash your hands once in a while (under cold water so they won’t melt) because they’ll get pretty sticky. Drop the ready truffles on a plate with sugar. You can put more than one in there at a time and then just swirl the plate around a bit so they’ll get completely covered. The sugar coat will keep them from sticking together.

2women2cats: White Chocolate Lemon Truffles

Cool them until serving. I put mine in little bags and kept them in the fridge until Christmas Eve. Enjoy!

Stef

2women2cats: White Chocolate Lemon Truffles