Lemon & Poppy Seed Tea Cakes

Is it tea time yet?!

I love tea time, and I love tea cakes!
They are usually easy to make and you can play with the flavors and the forms. You can make a big one and cut slices, make them in muffin form or you can even make mini ones in silicon molds.








This one will surprise your friends. The poppy seeds will give an unique crunchy pop sensation in the mouth and the lemon will bring a bit of acidity which reduces the sugar taste.





Tea Cakes:
2/3 cup (85 g) Flour
1/4 tsp Baking Powder
A Pinch of Salt
1/2 stick (55 g) Butter
2/3 cup (135 g) Granulated Sugar, divided in 2 (1/3 + 1/3 cup)
2 Eggs
2 tbsp Lemon Juice
2 tsp Lemon zest
2 1/2 tbsp Poppy Seeds
1/4 cup (60 g) Buttermilk



Lemon Glaze:
1/2 cup Confectioner Sugar
1 Teaspoon Lemon Juice

Preheat the oven to 190C (375F).

In a bowl of a standard mixer, using the paddle attachment, mix together 1/3 cup of sugar and the lemon zest for about 10 min (if you don't have a mixer, you can also do it by hand). Add the butter and mix for about another 10 min.
Add the egg yolks one at a time.
Beat in the lemon juice and the poppy seeds. Add alternatively the buttermilk and the flour and baking powder sifted.

In a separated bowl mix the egg whites until soft peaks. Add the rest of the sugar (1/3 cup) slowly. Keep mixing until stiff peaks.

Fold the eggs white mixture into the other batter.
Fill the molds you have chosen with the cake batter (you can use a muffin pan or a classic cake pan or even a silicon mold).

Bake the cakes for about 20 minutes or until a toothpick inserted in the center comes out clean.

Stir together the confectioner sugar and the lemon juice to make the glaze. Let the cakes cool down on a wire rack for 15 min. Brush the glaze on the cakes.






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