Wednesday, March 10, 2010
Lemon Poppy Seed Sour Cream Mini Bundts~
Courtesy of Canadian Living Magazine~
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) finely grates lemon rind
1 cup (250 mL) unsalted butter, softened
1/4 cup (50 mL) lemon juice
2 cups (500 mL) all-purpose flour
2 tbsp (25 mL) poppy seeds
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) sour cream
1 cup (250 mL) icing sugar
5 tsp (24 mL) lemon juice, (approx)
2 tsp (10 mL) lemon juice
In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice.
In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack.
Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half.
Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.
My Notes..I halved the recipe and made 4 mini bundts~ I like the crunch of the poppy seeds~I added a bit more than 1 tbsp for the half recipe~
I served it with a dollop of lemon curd in the center on a squiggle of Strawberry coulis and a fresh fanned berry.M and N were here for dinner no time for serving photos:)..PS I have been forgetting to add the photo of the tool I used in one of my last lemon posts..
To make the spiral on the lemon.. see the little half moon(triangle) hook to the right of the peeler? That's it..