Lemon Poppyseed Cake with Lemon Curd Sauce

First of all - The winner for SlimKicker giveaway posted on July 24th, 2012 is Hazel. Yayy, congratulations!! In order to claim your prize, please send an email to: team@slimkicker.com

NOW ABOUT THIS CAKE - This is a quick cake to put together and is so summery and lemony! A classic lemon poppy-seed cake that I made with yogurt to enhance the tang that complements the lemon flavor. It also keeps the cake moist for many days!

I made a sauce to go on top of the cake with some locally made organic lemon curd. I toned its tartness down with a mixture of ricotta cheese and heavy cream…the result was this really smooth and delicious lemon sauce. So Yummy!

This cake is a very rustic looking and is full of flavor. I just love such cakes that are not cream heavy or too sweet and can be enjoyed on any day or evening.

You can serve this cake with fresh berries, a scoop of ice cream or with extra lemon curd sauce - I just love it as it is! Decorate it with some candied lemon slices or quartered fresh strawberries.

It is a perfect everyday cake for a nice balmy evening, to be enjoyed on the porch with a cup of green tea!

Serving 8 big slices

Cooking time 20 minutes plus baking time

Things You Will Need:

For Lemon PoppySeed Cake

2 1/4 cups all purpose flour

1 cup plain yogurt

1 cup sugar

3 large eggs plus 1 egg yolk

1/2 cup butter, melted

1/4 cup poppy seed (or as much or as less as you like)

1/4 cup lemon juice

zest of 1 large lemon

2 tsp baking powder

1 tsp vanilla extract

Preheat the oven at 350F and oil and dust a 9 inch round cake pan. In a large bowl add flour, sugar, baking powder, poppy seeds and mix lightly to combine all the ingredients. In another bowl beat the eggs with a help of a whisk, add butter (melted but brought to room temperature), yogurt and vanilla extract. Using a whisk mix well. Add the wet ingredients to the dry ingredients and mix slowly with a rubber spatula. Add lemon juice and zest and mix some more. Transfer in the baking pan and bake for 40 to 50 minutes. All ovens are different, so keep an eye on your cake after it crosses 35 minutes. It took almost 1 hour in my oven.

When the cake is done, take it out from the oven and cool on a rack completely before spreading the sauce.

For Lemon Curd Sauce

1/3 cup lemon curd ( I used store bought but here is a nice recipe for it)

1/3 cup ricotta or mascarpone cheese

1/3 cup heavy cream

In a large bowl add all the ingredients and whisk together until combined properly and forms a smooth sauce.

To Arrange the Cake: Spread lemon curd sauce generously on the cake - you can slice the cake in half and add a layer of the lemon curd sauce in between as well. If using fresh fruit, arrange them on the cake before serving, or else arrange candied lemon slice on top of the cake.