Friday, August 21, 2009
In the morning kitchen
I love cake for breakfast, almost as much as I love pizza for breakfast. Leftover birthday cake is the best, but any cake will do, even if I have to bake it myself. This morning we had Lemon Glazed Poppy-Seed Cake, a variation on the Better Homes and Gardens New Cook Book Busy Day Cake recipe that I conjured up. It was so quick and easy and D rated it thumbs-up so I'll put it here in case anyone's interested and so I'll remember what I did.
I've rarely been in a kitchen that didn't have some edition of the BHG cook book in it, so I won't post the whole recipe. All I did was add about a teaspoon and a half of poppy seeds (I think I would go for the whole tablespoon next time) and make a glaze out of 1 cup powdered sugar, 1 tbsp. vanilla and 3 tbsp. lemon juice -- which was actually thicker than glaze consistency, It was more like paste; I thought it would melt more when I put it on the hot cake but it tore the cake instead, so 4 tbsp. lemon juice next time. We let it cool down for half an hour and dug in.
Quite tasty. Not gourmet, mind you, but it took all of 10 minutes to mix up and 30 minutes to cook and used 1 bowl (well, 2 if you count the glaze.) And we had cake for breakfast.