So the last Monday of the month our book club meets to discuss the book we have been reading. I used to have Mondays off and we would go out after the other book club members got off, but my job changed and we now meet after I get off at 5. Typically we just have light snacks, but as this Monday I didn’t have to work due to the quarantine, I decided I would do a little tea party.
The book we had just finished reading wasThe Secret Adversary, and the two main characters go to tea a few times at Lyons Tea Cafe. The book is set in 1921, and I tried to find a menu of the time but couldn’t.
I did find one from 1913 which did included pommes pont neuf and a few other things. I had decided what to make when my coworker gave me a whole box of Meyer’s Lemons.
We had been talking about the lemons as I shared I wanted to try making lemon curd, as I have more free time, but I thought she was just going to give me one or two, not a box full.
So instead of what sweets I planned to make, we were doing a lemon theme.
So we had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. And we all had a wonderful time talking about our book, snacking, and drinking tea.
I had planned to share each recipe with you, starting with the scones, but then Marnie Cannon on instagram asked about the cake recipe, so instead we will be starting with that. But I will still share the others throughout the month. If any interest you, I encourage you to try them out.
This recipe comes from Browned Butter Blondie.
- 1/2 Cup of Butter at Room Temperature
- 1 Cup + 1 Tbsp of Sugar
- 3 Large Eggs at Room Temperature
- 1.5 Tbsps of Lemon Zest
- 2 Tbsps of Lemon Juice
- 1.5 Tsp of Vanilla
- 1.5 Cups + 2 Tbsp of Flour
- 1/2 Tsp of Salt
- 1/4 Tsp of Baking Soda
- 1/4 Tsp of Baking Powder
- 1.5 Tbsp of Poppyseeds
- 1/2 Cup of Plain Greek Yogurt at Room Temperature
- 1 Cup of Confectioner’s Sugar (Powdered Sugar)
- 3-4 Tbsps of Whole Milk
- Preheat the ovem to 350 degrees F.
- Spray a 9 x 4 inch loaf pan with cooking spray.
- In a small bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- Use an electric mixer to beat the sugar and butter together.
- Add the eggs one at a time and beat well after each egg.
- Add lemon zest, lemon juice, and vanilla. Mix until combined.
- With the mixer on low add some of the flour mixture, and mix.
- Then add the yogurt and mix. Repeat alternating between flour mixture and yogurt.
- Remove from mixer and mix in poppyseeds, but just until they are incorporated. Do not overmix.
- Pour batter into pan and cook for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from oven and cool for 10 mins.
- While cake is cooling, whisk confectioner’s sugar and milk together.
- While cake is warm, spoon the glaze over the top.
- Sprinkle with poppyseeds if desired.
This was extremely delicious! If you like lemon and lemon cake I suggest you try it out for yourself.
For more recipes, go to Irish Soda Bread
For more desserts, go to Crispy, Chewy, Matcha Green Tea Cookies
For more tea parties, go to Literary Tea Parties