So. Again. It’s been much too long. I feel like that’s the song I always sing. But, life gets ahead of you. Plans change. Seasons change. And before you know it, almost a year has gone by since you’ve done a single, solitary blog post!
How can this be?!
I’ve been doing some thinking in my brain (it’s really hard to make sense of what goes on there sometimes). I’m thinking about evolving the blog a bit, which is why it has gone untouched for awhile.
Also, my dinosaur of a laptop died. 😦 Wahhhhh. A new one will hopefully be on the list of purchases for the next few months.
Let’s get down to business.
There is good reason for this post today. The cake – immaculate. It looks soooo good. It tastes even better!
I couldn’t let another recipe go by, unposted. Especially this one. Cake is kind of pound-cakey. With a hint of lemon and lots of little poppy seeds, making for wonderful crunch. The frosting! It is smooth and sweet (like super sweet), with a haskap berry tang.
I guess I should touch on haskap berries! They’re high in anthocyanins, vitamin C, phenolic compounds and other antioxidants. To me, it sounds like blueberries on steroids. They’re a bit more sour than blueberries, and but are slightly more mellow. Not sure if that makes sense… My hubby says that they taste like a mix of blueberries and kiwi. (But he’s weird, so who knows what they taste like to normal people!)
There’s a company in our area called Haskapa. I used the jam that they sell in the buttercream. 🙂
There’s your lesson pour la jour.
Lemon Poppy Seed Cake
This recipe has been adapted from a recipe by Oh Honey Bakes .
- 1 cup, plus 2 tbsp butter, softened
- 2 cups sugar
- 4 large eggs
- 3 1/2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp poppy seeds
- 1½ c buttermilk, or 1 1/4 cup milk with 1/4 cup lemon juice
- 1 tsp vanilla extract
- 3 tbsp lemon juice
Preheat oven to 350F. Grease and flour two 9-inch cake pans.
Beat the butter and sugar together until they’re nice and fluffy (and yummy). Add the eggs, two at a time, and beat well. Add vanilla and lemon juice.
Mix together dry ingredients. Alternate buttermilk and flour mixture, and mix until batter is light and soft-looking.
It’s really as easy as that!
Bake for 20 minutes, and then check every 3 minutes for up to 12.
Let cool in the pans for 10 minutes, and then turn out onto a rack to cool completely.
Haskap Buttercream Icing
- 1 cup butter, softened
- 2-3 heaping tbsp haskap jam (depending on preference – I used 3)
- 2 tbsp milk
- 1 tsp vanilla
- 4 cups icing sugar
Beat butter until creamy. Add in jam and vanilla. (You can always add more jam in later, if you want more yummmmmy taste.)
Alternate icing sugar and milk, until you have a nice, rich buttercream. If it seems to runny, add more icing sugar. If it’s too thick, add some more milk. Again. Super easy.
Frost cake as you wish! (With ALL the icing!) Or leave some in the bowl to eat as a snack. You will need a glass of milk.
To the kids! I couldn’t post after almost a year and not include some kids pictures, so here they be!