3 January 2013

Lemon and Poppyseed Cake

As is the tradition in January, I am on a no-carb diet.  Therefore I am totally avoiding temptation by only looking at pictures of deliciously sugary cakes, reading recipes and re-visiting how wonderful they tasted. I definitely don't feel like breaking my diet. At all.

Back in the Australian winter, which is in June because they're upside down, I spent a weekend out in the west of New South Wales staying at the home of my friend's boyfriend's parents.  Their house is surrounded by orange and lemon trees, all bulging with fruit, and has a beautiful kitchen so I couldn't turn down the chance to do some baking after a 4 month break.

When Starbucks first opened in my local town at home, all I ever had was a chocolate frappuccino and a 'skinny' lemon and poppyseed muffin. There was something about this combination of tangy lemon and crunchy poppyseeds with its' 'skinny' label that attracted me, and gave me the idea for this cake to use a handful of fresh lemons from the garden.

If I'm honest, I don't remember the recipe I used, except that it has three layers which makes me think its likely to be from the Hummingbird Bakery cookbook....

All I can really remember is that I used the zest of 2 lemons to flavour the cake and a lot of poppyseeds poured and folded through carefully right before spreading the batter in the cake tins.  And the icing is swiss meringue buttercream, flavoured with lemon juice and topped with lemon zest.

It was pretty lemony and quite delicious.

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