This Easter I made a Lemon Poppy Seed Cake for one of the Pilates teachers at the studio I take lessons at. She was hosting an Easter brunch for 15 that Sunday. Because Chris and I had a wedding that weekend and I needed to drop the cake off on Friday, I was worried about it staying fresh over the weekend. Therefore, I needed to make a cake that would freeze well so the client could just pull it out of the freezer and defrost it the night before the party. This meant the cake needed to be simple, sort of like a quick bread, and I didn’t want to do a frosting because I wasn’t sure how that would hold up and defrost on a finished cake.
I did lots of recipe testing until I found a cake that I was happy with; however, I ended up making a few tweaks to the recipe and used a different lemon zest glaze recipe to finish the cake. The cake came out really pretty and got high praise at the Easter brunch.
I myself am not a huge poppy seed fan, so thankfully I wasn’t tempted to stuff all of the sample cake in my face. We do however have a large amount of lemon poppy seed cake sitting in my freezer at the moment… I may be gifting it at a dinner party soon!