Tuesday, February 28, 2012

Free and Easy Bake-Along #19 : Lemon Poppy Seed-Sour Cream Cake

I simply loves this cake!! so moist and the crumbs is so tender, almost like melt-in-the mouth! As I do not have poppy seeds on hand, I replace it with black sesame seeds!! Check out Lena, Joyce, Zoe, to see how their cake turns out to be :D :D

The sweetness is just nice after some modifications of the recipe :D

should call it Lemon Black Sesame Seed Yoghurt Cake :P

Ingredient (from Rose's Heavenly Cakes)
Yield 1 18cm Bundt Cake
  • 1 large egg +12gm egg yolk
  • 100gm plain yoghurt (I use marigold brand)
  • 1 tsp vanilla paste
  • 150gm cake flour
  • 75gm sugar
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 lemon zest
  • 25gm toasted black sesame
  • 100gm unsalted butter, softened
  1. Preheat the oven at 160 deg cel, grease and flour a 18cm bundt pan.
  2. In a medium bowl, whisk the whole eggs, yolk, 30gm plain yoghurt and vanilla, just until lightly combined.
  3. In the bowl sift in flour, baking powder and baking powder. Stir in sugar, salt, lemon zest & sesame seeds.
  4. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for another 1 1/2 minutes.
  5. Starting on low speed, gradually add the egg mixture in 2 parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure Using a spatula, scrape the batter into the prepared pan and smooth the surface.
  6. Bake for 30-35 minutes, or until cake tester inserted in comes out clean.The cake should start to shrink from the pan after removal from the oven.
While the cake is baking, make the lemon syrup.

Lemon syrup

  • 50gm sugar
  • 45ml lemon juice
In a small saucepan, heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil, cover it tightly to prevent evaporation.

As soon as the cake comes out from oven, place the pan on a wire rack, poke the cake all over with a thin skewer and brush it with one third of the syrup. Let the cake cool in the pan for 10 mins, invert them on to a plate and brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.


kitchen flavours said...

Your cake looks wonderful! And a nice twist by using black sesame seeds! I did use yoghurt too and cut down on the sugar as well. Delicious and tender cake! Thank you for baking along with us! Wish you a lovely week!

Peng said...

Kitchen Flavours...tks ^-^ me too so happy this cake turns out so well

lena said...

glad that you are able made this cake and replaced the poppy seeds with sesame seed. I'm sure it brings out the aroma flavour of the black sesame. Also very glad that you're able to do the linky list. Thanks!

Jeannie said...

Hi Peng, love your cake with the black sesame seeds, I nearly used it too when I can't locate my poppy seed, but found it in the end:) Beautiful crumbs indeed! Really nice cake.

Unknown said...

Peng, you are so good in modified the recipe...I don't dare, scared the cake will not turn out nicely..Hehehe. I'm still a beginner, hope to have more tips and fun baking with you all here.

Unknown said...

Your black sesame lemon cake look gorgeous.

Zoe said...

Hi Peng,

Nice to have you baking along with us. You are clever replacing the poppy seeds with black sesame seeds. I didn't know that poppy seeds are not easily available in Singapore.

I realise that you have replaced the sour cream with yogurt too and I think that your cake look very similar to Joyce's. Good to know this healthier replacement has worked well for you and Joyce.

Peng said...

Zoe...thank u! :D yah poppy seeds is prohibited in spore :P

Yummy Bakes said...

So glad to know that black sesame seed works well on this cake. I was asking kitchen flavours if i could replaced poppy seeds with black sesame seeds. Nice cake.

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