Lemon Poppy seed Cake

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I was contacted by JolyCake to test out one of their cake collars… something that I had never used before… but am now completely sold on the idea.

“What is a cake collar?” you ask…

They are normally a clear acetate plastic strip that goes around cakes & desserts to hold the filling in. It also makes baking cleaner!!! I placed mine around the edge of my springform tin before pouring in the batter to bake and when the cake came out the oven cooked – it was easy to lift the cake collar off … leaving no crumbs on/in my tin!!

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Having said this – receiving baking aids are only fun if you actually bake with them… so I was on the search for a cake recipe… having found this Lemon Poppyseed Cake Recipe from Sally’s Baking Addiction – I knew this was it!

I didn’t make the glaze – and the cake was still good … with HIM declaring that it tasted like ice-cream (?????)

Would I make the cake again? Yes… Would I use JolyCake cake collars again? Also yes!

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Lemon Poppy seed cake

2 & 3/4 cups flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 cup of poppy seeds
1 cup butter (room temperature)
2 cups caster sugar
4 eggs (room temperature)
2 teaspoons vanilla extract
Lemon juice (2 lemons)
Lemon zest (2-3 lemons)
1 cup buttermilk (room temperature)

  • Sift flour & cornstarch into a bowl
  • Whisk in bicarb, salt, baking powder & poppy seeds
  • In a separate large bowl, using an electric beater, beat together butter & caster sugar, adding eggs one at a time
  • Add vanilla, lemon zest & lemon juice and continue to beat at a slow speed (don’t worry if it looks like the mixture has split, it will come back together again)
  • Add the dry mixture to the wet mixture in 3 phases, interspersing with a the buttermilk – and mixing between each addition (batter will be thick)
  • Place in a greased (or cake collar-ed) tin
  • Bake for 50min at 180C

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