Olive Oil-Poppyseed-Lemon Cakes

11 Feb

I woke up this morning to a clear sky (the sun had not come up yet, but you could see a beautiful day on the horizon), dog was still sleeping soundly, husbear in the shower, so I ambled down stairs to get the coffee on,and I felt like making something with the bag of Mak, or poppy seeds we had just bought. Something cake-like, but not cake, tired of muffins (all that crazy paper liners), pound cake? Nah. Rummaging through the pantry, I realized we had no milk, but could make it with some instant dried, add an egg yolk & a little vinegar & voila(!) buttermilk. So….here’s a quick bread that you can make-


Here’s what you’ll need-

2 cups, All Purpose Flour

2 teaspoons, Baking Powder

1 teaspoon, Baking Soda

1/2 teaspoon, Salt


3/4 cup, Sugar

1 tablespoon, Poppy Seeds


2 Large Eggs, at room temperature

1/2 cup, Buttermilk*’**

1/4 cup, Olive Oil (dark and heavy flavored)

3 tablespoons, Lemon Juice

1 teaspoon, Almond or Vanilla

*(If you have dry milk, make the formula for 1 cup (usually 1/3 c dry milk to 7/8 c water. From this measure scant 1/2 cup; add 1 tablespoon of white vinegar and one egg yolk).

**If you have whole milk, add 1 tablespoon of white vinegar, and allow to curdle prior to using.



Method- Oven to 350. While the oven is warming up, prep your ramekins or small pans with a light oiling and parchment line the bottoms only. Set aside.

Add the dry ingredients to a bowl; flour, salt, powder & soda. Give a whisk to incorporate.


Next, add the sugar, poppy seeds and whisk again to blend in.


In a separate bowl, add the whole eggs, buttermilk, oil, lemon juice and extract of choice and break up with a fork.


Add the wet ingredients to the dry ingredients, folding the mixture together, just until the flour is moistened.


Spoon the mixture into the prepared pans/ramekins, to 1/2 full.



Place these pans onto a larger cookie sheet or 1/2 sheet pan and place into the oven, middle rack. It’s best to space these apart; from each other and from the sides of the sheet pan, so they will all cook uniformly. Once in the oven, set the timer for 25 minutes to 30 minutes. Depending on your oven, it may be best to turn the pan about 2/3 through the way of baking, at about 18 to 20 minutes. They’re done when a skewer comes out clean when inserted into the center of the cake.


Remove from the oven, and with a small sharp knife or offset spatula, gently run around the inside of the ramekin, and invert onto a cooling rack. Turn back over (slight dome side up), and allow to cool completely.


Optional Glaze

A quick glaze can be made from powdered sugar and a little lemon juice. To coat these four cakes, I used about 1 cup of powdered sugar, with approximately

1 1/2 tablespoons of lemon juice, enough to make pouring/dipping/spooning consistency.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: