As usual, when my life gets hectic, and my job demanding, I need my therapy: baking. I have gotten used to seeing my husband’s incredulity when, at the end of the day, as I am cooking dinner, I look at baking books to find the next recipe to try. To him, and probably to most people, it would seem as if I was taking over an even more stressful task. The time is usually limited, the recipe new: many things can go wrong and add to my frustration at the end of a long day. But in reality, the satisfaction of seeing something I just created is priceless. It just makes me happy. And it does calm my nerves.
This week? I do have few experiments up my sleeve, so stay tuned. And, I will share my first savory recipe too. So sit down, get a cup of coffee or tea, and enjoy the ride.
Gluten-free Lemon Poppy Seed Bundt Cake
Simona’s Flour Mix 2 cups (312 gr)
Baking powder 1 teaspoon
Salt 1/4 teaspoon
Butter 1 cup (226 gr)
Granulated sugar 2 cups (400 gr)
Eggs 2 large
Sour Cream 1 cup (230 gr)
Glycerin 1 Tablespoon
Lemon zest and juice 1 large lemon or two medium
Poppy seeds 1/4 cup (35 gr)
Preheat the oven at 350 degrees Fahrenheit. Grease and flour a bundt pan.
Sift together flour, baking powder and salt.
Cream butter and sugar in a bowl of a standing mixer, fitted with a paddle attachment. (In the picture you see a whisk attachment instead; it’s because my 7 quart mixer has a hard time picking up butter and sugar to cream them nicely, with the paddle attachment) With mixer running, add the eggs.
Bake for 50 to 60 minutes. Again, I tend to brown my baked goods quite nicely. Let the cake cool on a cooling rack, before inverting it on the same rack.
Confectioners’ sugar 1 cup (4 oz)
Lemon juice 2 Tablespoons
Mix the confectioners’ sugar and lemon juice until smooth. Drizzle the cake and enjoy!