Did you know I’m in the kitchen testing recipes almost every day? Follow me on Instagram and you will see what’s cooking. However, I am very selective about the recipes I share here. Some days, I may not love the dish I’ve tested so, while you may see a photo on Instagram, you won’t see me post the recipe on my site. Other days, I absolutely love the taste but, the lighting isn’t great, I have to run out to grab the kids from school or go to an activity and I don’t have time to set the finished plate up for a nice photo.
There are some pretty stunning food blogs out there. I often find myself looking at them for inspiration however, feeling a bit intimidated by the high levels of photography and styling techniques displayed on many of them. I sometimes wonder if the food tastes as good as it looks. If it does, major hats off to the folks who can pull it all off. I try not to let the fact that I am not an experienced food photographer or stylist discourage me from sharing the best recipes I develop with you.
I know I am a good chef. I am definitely confident in the quality of the recipes I post here. I brought these mini cakes to a coffee with friends last week. They loved them and so did I. I used Kerrygold butter, which, I believe, takes them to the next level in terms of richness and flavor. After we all tasted them, I decided this was definitely a recipe I wanted to share with you so, I snapped a few shots on my iPhone. No props, fancy camera, special lighting, etc. Just a really yummy little Lemon Poppy Seed Cake. I hope the pictures make you want to try the recipe!
- 1¼ cup gluten-free flour blend (Cup4Cup or King Arthur's with ¼ tsp xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- zest of 1 medium lemon (about 1 tsp)
- ¼ tsp salt
- 8 oz Kerrygold butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 2% milk
- 1 tbsp poppy seeds
- 1 cup confectioner's sugar
- 2-3 tbsp fresh lemon juice
- Put oven rack in middle position and preheat oven to 375 degrees
- Spray 3 mini loaf pans or 1 regular loaf pan with cooking spray to cover bottom and sides
- Whisk together flour, baking powder, baking soda, zest and salt in a medium bowl
- Using a stand mixer with paddle attachment or a hand held mixer with a large bowl, beat butter and sugar together on medium to high speed until light and fluffy (3-4 minutes). Beat in eggs until combined and then add in vanilla.
- Reduce speed to low and slowly add in flour mixture. Once combined, add in milk and continue to mix until fully incorporated. Add in poppy seeds and mix until evenly distributed.
- Pour batter into mini-loaf pans or regular loaf pan and smooth the top with a spatula
- Bake in the oven until a cake tester or wooden toothpick comes out clean when entered into the center and the top is golden brown, about 25-30 minutes for mini-loaf pans, possibly longer for larger loaf pan.
- Cool cake in pan for 5 minutes and then invert onto a baking rack.
- While the cake is warm, whisk confectioners sugar and lemon juice until smooth
- Pour glaze over warm cake and allow to set for about 10 minutes before serving.
Your photographs are great! I’d so much rather you spend time developing your good recipes than “staging” and photographing!
Thanks, Anne! Me too! 🙂
This is a good recipe, Jackie!! I would definitely make it again to share with friends. I would like it a little more lemony though… any thoughts on how to do that? Maybe lemon extract instead of vanilla? You’ve mastered the cake textures. They taste and feel like real cake. I doubt anyone could pick it out as “gluten free”. Thanks!
Thanks, Therese! I would add a little more lemon zest or maybe even some limoncello. Did you make the glaze? It adds a nice lemon flavor as well.
I did make the glaze. It was delicious. 🙂
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