I’m sitting here eating my third generous slice of this Lemon and Poppy Seed Cake and eyeing a fourth.
It’s a dream of a little cake. Lemony. Light. Tangy. Non-judgmental. A perfect morning pick-me-up after my candidate lost in all fifteen Super Tuesday elections.
This little cake is perfect for any occasion, actually–simply sliced and served with a cup of hot tea or dressed up with a scoop of vanilla ice cream for a fancy dessert. It would be wonderful served with berries.
It is easy to make, too.
The recipe’s author, Helen Goh, has said that this is the cake she would take with her to a desert island.
That’s pretty high praise from someone who is famous for top-tier desserts and who has worked with superstar Israeli-English chef Yotam Ottolenghi as a product developer for more than ten years. They co-authored the exceptional cookbook Sweet.
Come to think of it, a deserted island, this cake (and Sweet Juliet, of course!) sounds pretty good these days.
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This recipe is adapted from a Helen Goh recipe that appears in Sweet. You can find the original recipe here.
This cake didn’t last long at our house. I found myself having excuses for having a cup of tea & a slice of this delectable cake more often than I should. Gene too enjoyed it with his breakfast & afternoon coffee. Thx for sharing❤️