Poppy seeds bring life to this lemon cardamom loaf cake - Tampa Bay Times

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Poppy seeds bring richness and crunch to both savory and sweet confections.

How do you describe the flavor of poppy seeds? I find them sweet and nutty with a slight crunch. Grind them to a paste and they offer a pleasant fruitiness. Poppy seeds are a highlight when added to anything citrusy, smoky or sweet. Of course, bagels topped with poppy seeds go hand in hand as they offer that tiny sensation in every bite.

But there are so many different varieties and colors of poppy seeds that are used for magical and medicinal purposes. Blue poppy seeds are mainly produced in Tasmania and the Netherlands and are the most common found in your market’s spice aisle. Originating in Asia, not all poppy seeds are blue; some varieties are cream, yellow, dark red and white. Store them in the refrigerator to extend the shelf life and keep them fresh.

Poppy seeds were once thought to be capable of bringing true love by tossing a piece of poppy seed cake out the door and asking a dog to fetch it. If the dog brings back the cake, it is said true love will arrive. My dog would simply eat the whole slice without a thought of returning it. This little notion might be fact or fiction, but for certain this cake will be enjoyed without a thought to toss it out the door.

This lemony loaf is easy to make by hand with just a whisk, a spatula and a few mixing bowls. Double crunch power is both in the streusel topping and poppy seeds. Heating the butter, honey and poppy seeds together melds the flavors and intensifies the nuttiness of the poppy seeds. You can choose to add the optional buttermilk drizzle to make a beautiful presentation.

Make a pot of coffee or tea. Settle in and cut yourself a slice of this delicious loaf cake and know it will add a bright note of sunshine to your day.

Lemon, Poppy Seed and Cardamom Loaf Cake

For the streusel topping:

½ cup all-purpose flour

⅓ cup granulated sugar

1 teaspoon lemon zest

½ teaspoon ground cardamom

½ teaspoon pure vanilla extract

¼ teaspoon kosher salt

¼ cup cold unsalted butter, cut into pieces

For the batter:

½ cup unsalted butter

1 tablespoon poppy seeds

2 tablespoons honey

1 ⅔ cups all-purpose flour

2 teaspoons ground cardamom

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

¾ cup whole buttermilk, room temperature

1 cup granulated sugar

2 large eggs

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

2 teaspoons pure vanilla extract

For the buttermilk glaze, optional:

1 cup confectioners’ sugar

3 tablespoons whole buttermilk

½ teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Line a 9- by 5-inch loaf pan with parchment paper, letting the ends overhang on each end. This will help remove the cake from the pan. Coat lightly with canola cooking oil spray. Place the loaf pan on a quarter sheet pan. Arrange the rack in the middle of the oven.

Make the streusel topping: In a medium bowl, stir together flour, sugar, lemon zest, cardamom, vanilla, salt and pieces of cold butter. Using your fingers or a pastry blender, mix until crumbly. Set aside while you make the batter.

Make the batter: To a microwave-safe bowl, add the butter, poppy seeds and honey. Microwave for 1 minute or just until the butter is melted. Stir the mixture and set aside to cool slightly.

To a medium mixing bowl, whisk together the flour, cardamom, baking powder, baking soda and salt.

To a large mixing bowl, add the melted and slightly cooled butter-poppy seed mixture. Whisk in the buttermilk, sugar, eggs, lemon zest, juice and vanilla. With a rubber spatula, fold in the flour mixture, mixing just until smooth and evenly combined. Do not overmix.

Pour into the prepared pan and smooth the top. Sprinkle the streusel topping over the top of the cake. Bake about 45 to 60 minutes or until a toothpick comes out clean. Let cool to room temperature and remove from the pan, holding the parchment ends to pull the cake out of the pan.

Make the buttermilk glaze: In a medium mixing bowl, whisk together all the glaze ingredients to a pouring consistency. Drizzle over the cooled cake in a back and forth motion, allowing the glaze to run down the sides of the cake.

Makes about 12 slices.

Source: Lorraine Fina Stevenski

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Poppy seeds bring life to this lemon cardamom loaf cake - Tampa Bay Times
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