One Direction:Let me know how it goes though. Maybe we can meet up for a pint after
I take a bite of my toastie, which will be likely one of many over the coming days given the plate of leftover steak on the counter.
Daniel:Sounds like a plan.
Cherry Lemon Poppyseed Cake
Author: Niall Quinn
Servings: 12-16
A traditional cake flavor, given new life with the addition of cherries.
Ingredients
For the cake
3 cups (360g) all-purpose flour
2 tsp baking powder
3 tbsp poppy seeds
1 tsp salt
1 cup (2 sticks) butter, softened
2 cups (400g) granulated sugar
2 tsp pure vanilla extract
4 large eggs, room temperature
1 cup plain Greek yogurt or sour cream, room temperature
¼ cup lemon zest (from 2-3 lemons)
½ cup fresh lemon juice (from 2-3 lemons)
2 cups (250-280g) frozen, pitted dark cherries (defrosted, chopped, and rolled in flour)
For the simple syrup
1/3 cup lemon juice (about 2 lemons)
1/3 cup granulated sugar
For the icing
1 cup powdered sugar
2-3 tbsp lemon juice
Preheat oven to 350°F. Spray bundt pan with baking spray.
In a large bowl, cream the butter and sugar until smooth. Add Greek yogurt, lemon juice, and zest – mix until combined.
Add eggs and mix until combined. Add vanilla, salt, poppy seeds, and baking powder. Mix until combined.
