lemon poppy seed muffins

May 23, 2012

Gourmet 1989, Bake 375° makes 6 cakes

  • 2/3 C Cake flour (not self rising)
  • ¼ tsp baking soda
  • pinch salt

Sift above ingredients together in a bowl.

  • ½ stick (¼ C) unsalted butter
  • 1/3 C sugar
  • 2 egg yolks
  • 1 ½ TB lemon juice
  • 1 tsp vanilla
  • 1½ tsp lemon zest
  • 2 ½ TB poppy seeds
  • ¼C sour cream

Whip butter until creamed, add sugar a little at a time, beat until light and fluffy. Add one yolk at a time, continue beating. add lemon, vanilla, poppy seeds, then add flour mixture, alternating with sour cream. Combine mixture well.

  • 2 egg whites
  • 1/3 C sugar

Beat egg whites until soft peaks, add sugar a little at a time. Beat until it holds stiff peaks. Stir one fourth of egg whites into cake batter, then fold in remaining egg whites.

Divide batter into 6 well buttered and floured ½C muffin tins. Bake in middle preheated oven 375°F 20-25 minutes until golden. turn cakes out onto rack to cool.sift confectioners sugar over the tops.

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