Indulge in the delightful fusion of zesty lemon and nutty poppy seeds with our Meyer Poppy Seed Lemon Tea Cakes! Perfect for afternoon tea or a sweet treat any time of day, these moist, fluffy cakes are not only a feast for the taste buds but also a visual delight. With just a handful of ingredients and a quick preparation time, you'll be amazed at how easy it is to create these little bites of sunshine. Whether you're looking to impress guests or simply treat yourself, these tea cakes are sure to become a beloved staple in your kitchen. Dive into our recipe and discover the secret to baking these irresistible treats!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper cupcake liners to ensure easy removal of tea cakes.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined and free of lumps.
- In a separate large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure complete incorporation and a smooth texture.
- Stir in the fresh lemon juice and lemon zest, mixing until evenly distributed throughout the batter.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in tough tea cakes.
- Fold in the poppy seeds, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a tea cake comes out clean and the tops are light golden brown.
- Remove from the oven and let the tea cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light lemon glaze before serving for added sweetness and presentation.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh Meyer lemons and high-quality butter. The freshness will shine through in your cakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cakes instead of light and fluffy ones.
- Room Temperature Eggs: Ensure your eggs are at room temperature before mixing. This helps create a smoother batter and better texture in the final product.
- Check for Doneness: Ovens can vary, so start checking your cakes a couple of minutes before the recommended baking time. A toothpick should come out clean when they’re ready.
- Cool Properly: Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from breaking apart.
- Add a Glaze: For an extra touch of sweetness, consider drizzling a simple lemon glaze over the cooled cakes or dusting them with powdered sugar before serving.
- Experiment with Flavors: Feel free to experiment by adding other flavors like vanilla extract or almond extract for a unique twist on the classic recipe.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
