i apologize for my absence. i am saddened by the lack of baked goods that have been in my life as of late. it’s a shame!
this cake is so good i’m impressed by the fact that i didn’t eat all of the batter because oh my god. the batter tastes unbelievable.
it’s like 80 degrees outside right now in LA but everywhere else has nice cold weather, and this is perfect for a cozy afternoon with tea and a good book.
chamomile poppyseed lemon tea cake
adapted from two red bowls
makes one 8×4″ loaf
1 cup all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup greek yogurt
1 tablespoon milk, any kind
2/3 cup granulated sugar
1 1/2 tablespoon lemon zest (from about 2-3 lemons)
1/4 cup butter, softened
2 tablespoons vegetable or olive oil
2 tablespoons lemon juice
for the chamomile syrup:
1/4 cup strong chamomile tea
2 tablespoons granulated sugar
preheat oven to 350 degrees. spray an 8×4-inch loaf tin with baking spray or line with parchment paper. brew a half-cup of very strong chamomile tea (i used two tea bags for half a cup of water) and set aside.
whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. in a small bowl, combine yogurt and milk and whisk until smooth.
in a large bowl, combine the sugar and lemon zest. using your fingers, rub the lemon zest into the sugar until fragrant, about a minute or so. (this helps release the flavor more fully.) add the softened butter and oil, and beat with an electric beater or plenty of arm strength until the mixture is pale and fluffy, 2-3 minutes. add the eggs, one at a time, whisking until incorporated. finally, add the lemon juice, and whisk again until combined.
add a third of the dry ingredients into the butter mixture and fold until just combined. next, add half of the yogurt mixture and gently fold again. add another third of the dry ingredients, then the remaining yogurt mixture, folding after each addition. finally, add the remaining third of the dry ingredients and fold gently until just combined.
pour the batter into the loaf tin or muffin tin, filling about 3/4 full. for the loaf tin, bake for 40-45 minutes, or until cake is golden-brown, bounces back when touched, and a toothpick inserted in the center comes out clean.
meanwhile, bring the chamomile tea and sugar to a simmer in a small saucepan, stirring just until the sugar dissolves. let simmer for about a minute, until the liquid thickens just slightly, then remove from heat and let cool.
when the cake is done, let cool for 10 minutes before removing from the loaf pan. brush the chamomile syrup over the loaf (you can poke holes in the top to let the syrup soak in more fully, if you like).