1 1/4 c All purpose flour; (300 ml)
1/4 c Poppy seeds; (50 ml)
4 ts Finely chopped grated lemon
-zest; (20 ml)
1 ts Baking powder; (5 ml)
1/4 ts Salt; (1 ml)
1/4 c Lemon juice; (50 ml)
2 tb Sour cream; (25 ml)
1/2 c Unsalted butter; softened,
-(125 ml)
3/4 c Granulated sugar; (175 ml)
1/4 c Icing sugar; (50 ml)
3 Eggs
Icing sugar
This is my first posting so I hope that it works out. This tea cake is
delicious! I got this recipe from Style at Home magazine. It is a recipe
from David Hammonds, executive chef at The Empress Hotel in Victoria, B.C.,
Canada.
In bowl, stir together flour, poppy seeds, zest, baking powder and salt
until well combined; set aside.
In separtate bowl, stir together lemon juice and sour cream until smooth;
set aside.
In another bowl, using electric mixer, cream butter until light in colour.
Add granulated and icing sugars; beat for 2 minutes or until light and
fluffy. With mixer running, add eggs, one at a time, scraping down sides of
bowl after each addition.
Adding flour and lemon juice mixtures alternately to egg mixture in two
additions each, mix batter until smooth; scrape into greased 9-inch (1.5L)
round cake pan. Bake in 350 degree F (or 180 degrees C) oven for 30 to 35
minutes or until golden and tester inserted in centre comes out clean. Let
cool in pan.
Sprinkle with icing sugar.
Makes 12 to 15 servings.
Yields
1 Servings