TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	almond extract	0.5	teaspoons	None
	baking powder	1.0	Tbsp	None
	butter	13.0	Tbsps	None
	cake flour	187.5	grams	None
	to ½ cup of granulated sugar	200.0	grams	None
	eggs	4.0		None
	granulated sugar	133.333	grams	None
	lemon juice	122.0	milliliters	None
	lemon zest	2.0	Tbsps	None
	milk	3.0	Tbsps	None
	poppy seeds	3.0	Tbsps	None
	salt	0.25	teaspoons	None

almond extract

Qty: 0.5

Metric: teaspoons

Price: None

baking powder

Qty: 1.0

Metric: Tbsp

Price: None

butter

Qty: 13.0

Metric: Tbsps

Price: None

cake flour

Qty: 187.5

Metric: grams

Price: None

to ½ cup of granulated sugar

Qty: 200.0

Metric: grams

Price: None

eggs

Qty: 4.0

Metric:

Price: None

granulated sugar

Qty: 133.333

Metric: grams

Price: None

lemon juice

Qty: 122.0

Metric: milliliters

Price: None

lemon zest

Qty: 2.0

Metric: Tbsps

Price: None

milk

Qty: 3.0

Metric: Tbsps

Price: None

poppy seeds

Qty: 3.0

Metric: Tbsps

Price: None

salt

Qty: 0.25

Metric: teaspoons

Price: None

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Instructions

Step 1: Preheat the oven to 350F.Grease and flour a 6 cup tube pan or one 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups).If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour.In a medium bowl lightly combine the milk, eggs, and almond extract and lemon juice if using.Set aside.In a large bowl combine the dry ingredients, including the lemon zest and poppy seeds, and whisk until blended.

Ingredients:

• almond extract
• lemon juice
• poppy seeds
• lemon zest
• all purpose flour
• egg
• milk

Equipment:

• wax paper
• loaf pan
• whisk
• bowl
• oven

Step 2: Add the butter and half the egg mixture.

Ingredients:

• butter
• egg

Step 3: Mix on low speed until the dry ingredients are moistened.Increase to medium speed (high speed if using a hand mixer) and beat for about 1 minute to aerate and develop the cake's structure.Scrape down the sides.Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.Scrape down the sides again.Scrape the batter into the prepared pan and smooth the surface with a spatula.The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.)

Ingredients:

• cupcakes
• egg

Equipment:

• hand mixer
• loaf pan
• spatula

Step 4: Bakes 55 to 65 minutes (35 to 45 minutes in a tube pan) or until a wooden toothpick inserted in the center comes out clean.Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven.Shortly before the cake is done, prepare the Lemon Syrup:In a small pan over medium heat, stir the sugar and lemon juice until dissolved.As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup.Cool in the pan for 10 minutes.Loosen the sides with a spatula and invert it onto a greased wire rack.Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack.

Ingredients:

• lemon juice
• lemon
• sugar
• syrup

Equipment:

• toothpicks
• wire rack
• spatula
• aluminum foil
• oven
• frying pan

Step 5: Brush the sides with the remaining syrup and allow to cool before wrapping airtight.Store 24 hours before eating to give the syrup a chance to distribute evenly.

Ingredients:

• syrup