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Meyer Lemon Poppy Seed Cake |
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Serves: 10 Print this RecipeMeyer lemons don’t taste like lemons. Their flavor is closer to tangerine, with a lot of the same brightness as lime about them. This cake is similar to a lemon poppy seed cake, but more subtle and perfumed. Feel free to substitute another citrus juice if you can’t find Meyer lemons. No-stick spray oil 3 meyer lemons, or regular lemons or limes 1 (16-ounce) box pound cake mix 2 tablespoons poppy seeds 2 eggs, large or extra-large 1 recipe Fruited Dulce De Leche for serving (optional) Heat the oven to 350°F. Coat the interior of an 8- by 4- by 2 1/2-inch loaf pan with cooking spray. Grate the zest (the colored skin) from the lemons with a fine grater. Squeeze the juice from the lemons and add enough water to make 3/4 cup. Combine the cake mix, lemon zest, lemon juice, poppy seeds, and eggs in a large bowl, and beat by hand for about 4 minutes or with an electric mixer for 3 minutes, until the batter is silky, thick, and smooth. Pour into the prepared pan and bake until a tester inserted in the crack comes out clean, 45 to 50 minutes. Cool in the pan for at least 10 minutes; remove from the pan and cool on a rack to room temperature. Slice and serve with Fruited Dulce de Leche, if desired. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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