Lemon Poppyseed Cake + Farmer's Market

As today's temperatures are reaching almost 50 degrees, I couldn't resist making a trip to the farmer's market at Grand Army Plaza this morning. Of course, I always love the market best in the summer, but there is something very comforting about the apples, root vegetables, and hearty greens that are available now. I also wanted to try out my camera a little more in a setting outside my kitchen. I'm still very much learning about all of the settings and options, but below are a few of my shots from the market.And when I got home... Alright, finally: the recipe. When I was little, one of my favoite "breakfasts" was the incredibly sweet lemon-poppyseed mini muffins from the supermarket. I'm not quite sure why my mother let us eat these as they were bascially dessert. In any casee, this dessert was inspired by those muffins, but is a slightly more sophisticated take. I made this the other night when I didn't have my camera, so forgive the instagram photos. This recipe was taken from one of my favorite food blogs, Always With Butter, but I made a few tweaks, including changing the cirtus from orange to lemon. I also was far too excited to eat it when it came out of the oven, which explains why the glaze pretty much melted into the cake. In addition, I would use more powdered sugar next time to make the icing thicker. Still good though.

Lemon Poppyseed Cake (adapted from this recipe on Always With Butter)

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups sugar

1 1/4 cups butter, softened

5 eggs

1/3 cup lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla

1/4 cup poppy seeds

1/2 cup powdered sugar

3 tablespoons lemon juice

Preheat oven to 350 degrees. Butter and flour an 8x8 baking pan. Sift first three ingredients in a medium bowl and set aside. Best butter and sugar with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Then add zest, lemon juice, and vanilla. Mix well. Mix in flour mixture and poppy seeds. Pour into prepared pan, and bake for one hour or until a tester comes out clean. Cool completely. Whisk powdred sugar and lemon juice until you have a thick glaze, then pour over cooled cake.