Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

 

These cookies are crisp, buttery and full of lemon flavour. It’s perfect with a cup of tea or coffee or just to cuddle on the couch and snack on them. I know I’m obsessed with lemon but how can you not be? These cookies are delicious and will be gone in a blink of an eye. Test it for yourself, you won’t regret it!

Ingredients:

1½     cup      Cake flour

¾       cup      Sugar

1        tsp       Baking powder

½       tsp        Salt

1½     Tbsp     Poppy seeds

¾       cup      Vegan butter or margarine

1        tsp       Vanilla essence

Juice of 1 medium lemon

Zest of 1 medium lemon

*Extra ½ cup of sugar

Icing Drizzle ingredients:

¾      cup      Icing sugar

3      tsp       Water

A drop of vanilla essence

Direction:
  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. In a bowl sift together the cake flour, sugar, baking powder and salt.
  3. Add in the poppy seeds, lemon zest, lemon juice and vanilla. Mix well.
  4. Scatter butter in tiny amounts into dry mix.
  5. Using a fork or pastry cutter combine the butter with the dry mixture until it clumps together.
  6. Dump the mixture onto the counter and press it together. Knead the dough a few times.
  7. Take about 2 tbsp of the dough and roll into small balls.
  8. Prepare a plate with about ½ a cup of sugar.
  9. Roll the dough balls in the sugar to coat and place on the baking tray. Using your fork press slightly down on each ball.
  10. Bake for 10-12 minutes or until sides turn golden brown. Let the cookies cool on the tray for 10 minutes. Transfer to cooling rack to cool completely.
Next:
  1. In a small bowl mix together the icing sugar, water and vanilla.
  2. Place icing in a small piping bag or you can use a spoon and drizzle the icing over the cookies.
  3. You can serve the cookies straight away or store them in an airtight container.

Makes about 20 cookies. Enjoy!

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Blueberry Lemon Poppy Loaf Cake

 

Blueberry Lemon Poppy Loaf Cake

 

I love everything lemon as well as blueberries so I thought to combine the two and make something delicious and fresh. This is such a summer dessert. The lemon glaze on top gives it that little extra sweet tartness that goes so well with this cake. I hope you enjoy it as much as I do. Also it’s Vegan.

Ingredients:

2½       cup     Cake flour

1          cup     Sugar

3         tsp       Baking powder

3         Tbsp    Poppy seeds

½         cup      Canola oil

1          cup      Unsweetened almond milk (or any milk you prefer)

½         cup      Lemon juice (± 4 lemons)

4         tsp       Lemon zest

1         Tbsp     Vanilla essence

1          cup      Blueberries*

Pinch of salt

Lemon glaze ingredients:

1½     cup     Icing sugar

1       tsp      Almond milk

Juice of 1 lemon

Directions:
  1. Preheat oven to 180°C. Grease and line a loaf pan.
  2. In a bowl sift together the flour, baking powder, sugar and salt. Add in the poppy seeds and lemon zest. Mix well.
  3. In a separate bowl mix together the canola oil, almond milk, lemon juice and vanilla essence.
  4. Combine the wet ingredients with the dry and mix well until just combined. I used a wooden spoon to mix.
  5. Add in your blueberries and mix.
  6. Transfer mixture to the loaf pan about ¾ full.
  7. Bake for 45-50 minutes or until cake tester comes out clean.
  8. Leave the cake to cool for about 10 minutes in the pan. Transfer to a cooling rack to cool completely.

Next:

  1. In a bowl mix together the icing sugar, lemon juice and almond milk.
  2. Once the cake is cooled completely, drizzle the lemon glaze all over the cake.
  3. Decorate the cake however you want.

Notes*

  1. In this recipe I used frozen blueberries. You can use fresh blueberries as well. If you are using frozen berries I will suggest not mixing it to much into the batter otherwise it will turn it purple.
  2. I used a loaf pan for this recipe but you can use a square pan if you want. I had some of the mixture left that didn’t fit in my loaf pan so I made muffins with it.
  3. You can store the cake in an airtight container or on a cake stand if you are going to impress your guests. I keep my cake in the fridge because I like it cold.

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Emily in Paris

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