Evil Cake Lady suggested that I try weighing my ingredients instead of measuring. This is in hope that this cake will not be dry and crumbly. Cross your fingers.
I do so love lemon! And I am still having a love affair with my zester...don't tell Joel.
Wow, this sure looks like a lot of poppyseeds!!! One of my favorite sites is One Perfect Bite. Mary also has posted a poppyseed cake for Blue Monday. She suggests soaking the poppyseeds. I would like to try that one day.
Using mini bunt pans. After deciding that my experience with these cakes have been dry, I will add a fresh lemon curd (more zest!!!).
I do not own many kitchen gadgets that are single purpose tools-if you can't multitask then you do not belong in my little kitchen: BUT, this one I love. It juices and strains and pours!
Curd. My new found love..my toast awaits you.
The glaze is what made the cake for me. So lemony and wonderful. Too many poppyseeds for my liking. And the curd was a must!!
Fresh lemon curd and white chocolate. I tried to make curls but they turned out more like sticks.
The cake---not dry but CRUMBLY!!!!! Now, the tally for cakes from HCB cookbook is:1 favorite cake- Chocolate Tweed
4 Beautiful but dry/crumbly cakes (I added lemon poppyseed here)
2 good desserts
3 flops
4 Beautiful but dry/crumbly cakes (I added lemon poppyseed here)
2 good desserts
3 flops
My littlest sous chef expressed her dislike for anything lemon! She did like the white chocolate curls though.
Comments
Lemon curd and white chocolate, what a great idea!
Your mini cakes turned out great - love the photos. So glad you liked the cake with lemon curd. I served mine with lemon curd ice cream (need to find a use for all that yummy curd I made recently - there's only so many pieces of toast I can slather it on).
Anyway, great job!
:)
ButterYum
I do think Rose's butter cake recipes tend to be a bit on the tender/crumbly side, rather than the cohesive/springy side. That's just the way she likes them to be, I think. Weighing the flour really helps with her recipes. Otherwise it is easy to add too much and end up with a dry cake.
I have a couple more suggestions -- you could try mixing just a bit longer. I always have to do that anyway because I only have a hand mixer. With Rose's method there is very little danger of overmixing.
Second, you could try Hanaâ's idea of substituting oil for a few tablespoons of the butter.
I still have lemon curd in the fridge-stop by and have some.