Lemon Poppy Seed Pound Cake

Here's a lovely Lemon Poppy Seed Pound Cake adapted from The Cake Bible. It's perfect to serve for an afternoon snack or tea.  Lemon oil, zest, and a simple syrup made with freshly squeezed juice ensure bright lemon flavor, while the poppy seeds add a subtle nutty crunch.  For the best flavor and texture, bake this bread a day or two ahead of time and store it in the refrigerator wrapped well in plastic wrap.

Items used to make this recipe:

(affiliate links)

• professional loaf pan https://amzn.to/2uCEsPM

• the cake bible https://amzn.to/2WxAeF5

• lemon squeezer https://amzn.to/2WwmD0E

• microplane zester grater https://amzn.to/2V8tJYP

• food grade lemon oil https://amzn.to/2M8yXnF

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Lemon Poppy Seed Pound Cake

makes one 8x4-inch loaf pan (or two 8 x 2 1/4 x 2 1/4 cocktail loaf pans if you can find them)

Printable Recipe

Ingredients

Pound Cake:

• 3 tablespoons whole milk

• 3 large eggs, room temperature

• 1 teaspoon pure lemon oil (not extract)

• 1 1/2 cups sifted all purpose flour

• 3/4 cup granulated sugar

• 3/4 teaspoon baking powder

• 1/4 teaspoon fine salt

• 1 tablespoon finely grated lemon zest, lightly packed

• 3 tablespoons poppy seeds

• 13 tablespoons unsalted butter, room temperature

Lemon Syrup:

• 4 tablespoons freshly squeezed lemon juice

• 6 tablespoons granulated sugar

Directions

To Make the Pound Cake:  

1. Preheat oven to 350F and spray loaf pan with flour/oil baking spray.

2. In a small bowl, combine the milk, eggs, and lemon oil; set aside.

3. In the bowl of a stand mixer fitted with the paddle or BeaterBlade attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds.

4. Add half of the reserved egg mixture and beat for 20 seconds, repeat with the remaining half of the egg mixture (scrape sides of bowl if necessary).

5. Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

To Make the Simple Syrup:  

1. A few minutes before the bread is done baking, heat the lemon juice and syrup together until the sugar dissolves.

2. When the pound cake comes out of the oven, use a skewer or toothpick to poke holes all over the surface.

3. Brush the warm simple syrup all over the loaf.

4. Cool for 10 minutes before removing from pan.

5. Wrap well in plastic wrap and refrigerate for a day or two before serving.

adapted from The Cake Bible

Jello Easter Eggs

My fun little Easter Egg idea has turned into one of my most frequented blog posts through the years so I can't let the Easter season go by without sharing them again. I came up with the idea of making them when my kids were young.  I usually make them at Easter time, but they're fun any time of the year. 

I start with these egg molds.  I got mine at the grocery store about 15 years ago, but you can find them online and occasionally in thrift shops.  I've also seen molds that make egg halves available like this one (or check out the other links I have listed below) - just be sure the mold cavities are 1-2 ounces to make jello eggs that are about the same size as normal eggs.

I fill the molds with the jello jiggler recipe (below), then chill for at least 4 hours.  After unmolding, I cut them in half lengthwise and then I use a melon ball tool to make a little well in each half.  Pop that little bit into your mouth - cook's treat.

Arrange the prepared halves on a deviled egg tray.  Do this before you fill the halves, or you'll have a huge mess on your hands. If you plan to travel with your eggs, you might want to try covered deviled egg trays.

I like to pipe a pretty swirl of the vanilla cream cheese mixture using a pastry bag and "closed" star tip (the closed star makes those deep grooves).

To pipe the filling more than 6 hours ahead of time, add a packet of Whip It to the vanilla filling mixture when you add the heavy cream.  You can skip this step if you like, but I think of it as extra insurance.

Ta-da!  Go make some fun and tasty Jell-o Easter Eggs.

Items used to make this recipe:

(affiliate links)

• covered egg trays https://amzn.to/3o01wnK

• PURE vanilla extract https://amzn.to/3j9zPJz

• vanilla bean paste https://amzn.to/3hvwUuh

• Jell-O https://amzn.to/2IQhkEF

• disposable pastry bags https://amzn.to/3hxJoBz

• star tip https://amzn.to/3BJpw5c

• silicone egg half mold https://amzn.to/38j304r

• polycarbonate egg half mold https://amzn.to/3Wjj8cO

• Whip-It stabilizer https://amzn.to/3V3D1Uj

• melon baller https://amzn.to/3HH3ROS

• egg trays https://amzn.to/3jaHWph

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Jello Easter Eggs

Printable Recipe

FOR THE EGGS (makes enough for 6 egg halves):

• 3 ounce package of jello, any flavor

• 3/4 cup boiling water

FOR THE VANILLA FILLING (makes enough to fill about 24 egg halves):

• 8 ounces cream cheese, room temperature (mascarpone cheese works well too)

• 1/2 cup sugar

• 1 teaspoon pure vanilla extract or vanilla bean paste

• 1/8 teaspoon salt

• 1/2 cup heavy cream

To Make the Jello Easter Eggs:

1. Lightly coat egg mold with a thin layer of canola or vegetable oil.

2. Snap mold together and set it on a tray to catch any spills.

3. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into mold. Chill overnight.

4. When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart).

5. Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion.

6. Use a melon ball tool to make a well in the large end of each egg half.

To Make the Vanilla Filling:

1. Cream together the cream cheese, sugar, vanilla, and salt until smooth.

2. Add the heavy cream and whip until stiff peaks form.

3. Put the cream cheese filling into a pastry bag that has been fitted with a large star tip and pipe the filling into the egg halves. Chill until service.

Notes

• To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.

• For easy transport, pick up some covered egg trays.

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