Galway Girl: new love

I don't know what has gotten into me, but I have a new love for all things lemon. I have never disliked lemon per se, but have never truly enjoyed lemon flavored desserts. After baking this heavenly lemon cheesecake and practically licking the pan clean in an effort to enjoy every last crumb, I have been searching for lemon recipes. I just could not resist trying this lemon poppy-seed cake. The cake was baked for a lovely afternoon coffee get together with dear friends J and A. I guess this is what you do after you graduate from college, not so bad, eh? The original cake recipe came from eatingwell.com but of course I had to modify it in some way. The addition of a lemon curd yogurt filling between the layers and chocolate butter cream frosting on top of the cake were the grand ideas of my Mother. I have to admit I was a bit hesitant at first to pair lemon with chocolate, as it seemed like an odd combo. Oh, was I wrong. With the butter cream frosting, this recipe probably wouldn't be found on a website promoting healthy recipes (oh well) but the addition of the filling and frosting is, in my opinion, absolutely necessary. The recipe and directions look slightly daunting, only because you must make the cake, the frosting, and the filling. This truly is an easy cake to make, its just that there are three separate parts; don't let the length of this post deter you from making it!

Lemon Poppy Seed Cake (www.eatingwell.com)

2 tablespoons plus 1 1/4 cups sugar
2 cups all-purpose flour
3 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
3 tablespoons canola oil
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract

Preheat oven to 350°F. Coat a 6- or 8-cup tube pan with nonstick spray. Sprinkle pan with 2 tablespoons sugar, tapping out excess.
Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl.
Whisk egg in another bowl until frothy. Whisk in remaining 1 1/4 cups sugar, buttermilk, oil, lemon zest and vanilla. Gradually add wet ingredients to dry ingredients, whisking until just moistened. Pour batter into prepared pan.
Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 40 minutes. Immediately loosen edges and invert onto a wire rack. Let cool completely.

*I made the cake gluten free by using a pre-blended mix of non wheat flours called Pamela's baking mix. Everything else stayed the same.

Chocolate Butter Cream Frosting---Note: this frosting is something my mother just whips up with no directions or pre-measured amounts. She is currently washing the dishes and rattling off approximations of how she makes this divine cake topping as I frantically try to type. As a result, this is not an exact recipe. Just use your judgement when making the frosting, you will know when your butter cream is perfect)

4 tablespoons butter, slightly softened
2 envelopes Nestle pre-Melted Choco-Bake
Powered sugar
a pinch of salt
2-3 tablespoons half and half

Place softened butter in a medium bowl and stir by hand or by mixer until creamy. Add chocobake, mix well and add the salt. Now it is time to add the sugar. Start by adding 1 cup of powered sugar and 1 tbs of half and half. Beat vigorously until blended and smooth. Taste and add more sugar or half and half as needed to get a nice, smooth frosting.

Lemon Curd and Yogurt Filling (Again, not an exact recipe)

Lemon curd
Low fat plain yogurt or sour cream

Combine half of a 10.5 oz jar of lemon curd and 3 tbs yogurt or sour cream in a small bowl. Add more curd or yogurt/sour cream until filling is spreadable but not too runny.

Cake Assembly
Remove one cake from pan and place on desired cake plate. Next, spread lemon filling on first cake. Flip second cake out onto a separate plate and then flip over again when placing on cake (this allows you to place the smooth side of the top layer right side up, making frosting easier) Place the second cake, right side up on top of the filling, Frost with butter cream and enjoy!