The lemon-poppy cake is one of my favorite recipe. I had a great desire in this weekend and falling on the photo of the recipe that I made early in the blog, I was horrified. I redid a picture and I republish the recipe today especially since I did it evolve since. I have indeed discovered the secret to a perfect lemon cake not dry, well and with a nice tangy white frosting. We must proceed in 2 steps for the icing, a first glazing used to soak the cake to make it less dry and softer and enhance the acidity of the lemon and the second layer of frosting, it optional, that will give this pretty white blanket flowing over the sides. Personally I'm obviously a follower of this double glazing but the choice is yours because it is true that it adds a dose of sugar.

I also want to tell you that I started a Small culinary lexicon to explain all terms “techniques” in the kitchen, often a simple once you understand what it is but it is still necessary to have read the definition again. So do not hesitate to consult the definitions and techniques contained in this section and if you have any suggestions of words to clarify, leave a comment (bottom of the page Lexicon, hein!), I would love to complete this short glossary. And I hope you find it useful!

cake citron parfait pavot Le cake au citron parfait Cake citron pavot parfaitPerfect cake lemon-poppy

Prep: 10mins
Cooking: 55mins
Resting time: 10mins + 20mins + 12hr (to freeze the white icing)

For a cake of 1 liter

- 100g butter (at room temperature)
- 150g sugar
- 2 eggs
- zest and juice of one large lemon
- 200g plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda (optional)
- 2 pinches of salt
- 50ml milk
- 2 tablespoons poppy seeds

Icing 1
- 80g icing sugar
- juice of half a lemon

Frosting 2 (optional)
- 150g icing sugar
- juice of half a lemon

Pre-heat the oven to 180°C/Gas 4.

In the bowl of a food or in a bowl with a whisk, strongly beat butter and sugar until creamy mixture a little. Then add the remaining ingredients in order and mix well between each addition.

Pour the mixture into a loaf pan jacketed (butter or baking paper) and cook 55 minutes or until a knife stuck into the cake comes out clean.

Let the cake cool for 10 minutes without turning out. Meanwhile, Mix glaze ingredients 80g icing sugar and the juice of half a lemon, for this you must first obtain a glaze rather liquid mixture. Prick the cake with a fork or a toothpick and gently pour the icing on the cake still in the top mold to soak. Let the cake absorb the glaze and cool for 20 minutes more.

Then unmold the cake (also remove the baking paper) and place on a cake rack. If you stop there, let the frosting first freeze for 2 hours before serving.

Otherwise, Mix the ingredients 150g icing sugar and the juice of half a lemon, for this second glaze, must obtain a fluid mixture but not too much liquid and white (add a little icing sugar if it is too thin). Slowly pour half the white icing on top of cake, spread to edges with a palette knife or a knife; then pour the rest of the white icing on top of cake and let it drip down sides. If you wish, immediately sprinkle of poppy seeds and lemon zest frosting to decorate.

Then leave the icing on the 12h freeze cake rack without touching: risk of cracking the icing.

cake citron parfait pavot lemon poppy seed 2 Le cake au citron parfait Cake citron pavot parfait

 

Example of definition:
Clad: Line or coat the walls of a mold of a preparation (butter-flour, caramel…) or parchment paper before pouring another preparation. The goal is that this preparation does not stick to the mold walls during cooking and is very uniform once unmolded. The traditional method is to line a mold by greasing with butter and then sprinkling with flour if necessary (in this case well tap off excess flour). But one shirt as often molds with baking paper.

The easiest method for me is to line the pan with paper baking butter that I slightly:
– For a cake, cutting a paper web of the width of the cooking mold a little longer than the length + height 2 sides of the mold and a strip of the width of the mold and a little longer than the width + height 2 sides of the mold. Remove the band's finest inside the mold by making the first well beyond then remove the larger the width. Pour the prepared cake that will flatten the baking paper against the mold.
- For a round mold, cutting a circle the size of the bottom of the mold and a strip of the width of the mold and the length of its diameter. Remove the circle at the bottom of the mold and the band along the periphery. Pour your cake mixture which will flatten the baking paper against the mold.
Once cooked, the cake or the cake is unmolded alone and just pull slightly on the baking paper so that it comes off the cake or cake.
chemiser moule cake papier cuisson1 1024x313 Le cake au citron parfait Cake citron pavot parfait

And find even more on my definitions Small culinary lexicon!

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