Two weeks ago, I joined Weight Watchers (again). I signed up for the Core plan which is very similar to my diabetic diet. Since I am already a super hottie, I really need to lose weight for health reasons. I am at strong risk for developing Type II diabetes if I am not careful.
Week one, I lost three pounds. Last week, I gained back two. It is totally not my fault though! I found lemons in the pantry. They were going to go bad. I had to do something with lemons. So of course, I had to make Lemon Poppy Seed Cake. I mean so, the recipe has 6 eggs, and 2 1/2 cups of sugar, and 2 sticks of butter, but I used fat free sour cream! Give me some credit! Lemons are fat free!
If you don't get AOL and wish to join me on my weight gain loss journey, here's the recipe:
Lemon-Poppy Seed Cake Batter
From Southern Living
Prep: 15 min.
1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
3 tablespoons grated lemon rind
2 tablespoons poppy seeds
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in lemon rind and poppy seeds. Use batter immediately, following baking directions for desired cake in "Pick a Pan" below.
Pick a Pan: Lemon-Poppy Seed Cake Batter can be baked in lots of different shapes and sizes--just use these times as a guideline, and be sure to grease and flour your pans. With smaller muffin pans and molds, we found it easier to use a vegetable cooking spray with flour. Check for doneness at the minimum time range, continuing to bake until a wooden pick inserted in the center comes out clean. Variations with added fruit and nuts will require the maximum time and yield more mini cakes.
Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes.
Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.
Bake at 325° in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes.
Bake at 325° in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 baby Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.)
Bake at 350° in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes.
Bake at 350° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to 10 dozen cupcakes.
Yield: Makes about 7 cups
LEMONADE is what you make of lemons, dear. Sugarfree of course!
Also.. WW & Southern Living... a match made in heaven! :)
What are you, like the Proverb Lady?:
"When life hands you a bag of lemons, you make lemonade, not lemon poppy seed cake..."
"WW & Southern Living...a match made in heaven..."
Oh wait, that last one wasn't a proverb...probably should be, no?
lol Dinka. Suffice it to say that the same thought had crossed my mind. ;)
But that recipe sure does look yummy.
How's about lemon squares?? I love them to death, and one batch (16 squares, in a 7 1/2 x 7 1/2 pan)) only uses 1 cup sugar, 2 eggs and 1 stick of butter. Then 3 tbsp of lemon juice. Then a sprinkling of confectioner's sugar on top but it's not a requirement.
Anyway, I'll email the recipe to you if you're interested. My cousin gave it to me and I made dozens for Christmas and people liked it very much =)
Lemonade is for poor benighted souls who don't own a mini-Bundt pan. Go Flex, crunch the points, and enjoy the cake. I am so going to be trying this recipe.
Sunnyday, why don't you post your lemon squares recipe and we'll link to it?
Oh that's right! Ok, I've posted the Lemon Squares recipe on my blog:
http://notjustforsuperheroes.blogspot.com/2007/01/when-life-throws-you-lemons.html
Enjoy!