So...how does one say

"No, Darling. I make lemon cake from scratch," without sounding like a snobbish, self-aggrandising foodish twit?

I suppose I could drop the "Darling."

Did I actually say the above? Ummm...I think so.

A wonderful and delightful friend of mine and new blogger called me up last week looking for a recipe for lemon pound cake that used lemon-flavoured gelatine powder...and I believe the above was my answer.

May I please hide behind my laptop now?

Gosh...I know certain people in my life think I'm a bit of a food snob--which I vehemently deny--but gee...the above, while not damning evidence, doesn't look very good.

Truthfully, I've only made lemon loaves with real lemons. I'd never even thought of using flavoured gelatine in a cake. I Googled it and sent her this recipe--which I think suited her needs. Heh...you learn something new every day.

But now I have a bit of a palate-worm going...lemon loaf...actually, a lemon poppyseed loaf, to be specific. To be even more specific, a lemon poppyseed loaf with cream cheese icing.

The problem with plalate-worms is they are never satisfied until they are satsified. And they can't be fooled with substitutes. In other words, a lemon drop after a sandwich won't send mine on its merry way. If anything, these pallid substitutes only anger it and make the craving even more specific.

Early on, it could disappear by virtue of getting the specific foodstuff, premade from the grocer's, made from a pouchmix or tumbled out of a gas station vending machine. But palate-worms have incredible stamina...and they seem to get stronger with each passing day...hour...minute.

Mmm....lemon poppyseed loaf. Whereas lemon-flavoured powdered gelatine is not in my pantry, lemons, poppyseeds, flour, eggs, butter and yoghurt are....well, the dry goods are in my pantry--the rest live in the refrigerator.

I have several lemon poppyseed cake recipes--some are like a light, slightly lemony angelfood, studded with seeds, while others have a heavier crumb. I settled on a slight modification of Nigella's Lemon-Syrup Loaf Cake. The result was a sunshiney crumb, soaked in glisteny, extra lemony goodness. I also decided to forego the cream cheese icing--the syrup glimmered so nicely, I didn't want to cover it up.

The palate-worm, I'm happy to say, has been sated and is off to find its next victim...

Oh...and for those of you who are wondering...yes, I made this during the craptastic weekend, between the serrated knife incident and the fire. Yes, I wore one of those thin, surgical glove-like things, to protect my booboo from the lemon juice. Which really didn't help at all, as I clipped the end of the finger (I have small hands and even the size small gloves have too much room) and the juice worked its way in...

Lemon Poppyseed Loaf
adapted from Nigella Lawson's Lemon-Syrup Loaf Cake, from How To Be A Domestic Goddess, p13.

125g unsalted butter
175g sugar
2 eggs
1 lemon, zested and juiced
170g cake flour
1 tsp bicarbonate of soda
1/2 tsp salt
1 dspn poppyseeds
60ml plain yoghurt
75g icing sugar

Preheat the oven to 180C/375F; butter and line a 23cm/9" loaf tin with parchment and set aside.

Sift together the flour, baking soda and salt. Stir in the poppyseeds and set aside.

Cream together the butter and sugar. Beat in the eggs and zest. Mix in the yoghurt and then fold in the flour mixture. Pour into the loaf tin and bake for 45 minutes.

About 20 minutes in, start making the lemon syrup by melting sugar into the lemon juice over medium-low heat.

When an inserted cake tester comes out cleanly, take the loaf out of the oven and prodigiously perforate it with your weapon of choice. Pour the syrup overtop and let it all soak in. Let the cake cool in the tin before removing it otherwise you run the risk of the cake falling apart.


cheers!
jasmine