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This week's recipe was submitted to us by 3 and a half year old Miguel in Wilkie, SK, Canada. Miguel's Lemon Poppyseed Pound Cake Tools Needed: 2 1 cup glass (liquid) measuring cups 2 teaspoons 2 medium mixing bowls 1 wooden spoon 1 lemon zest grater or cheese grater 1 fork 1 electric hand mixer 2 measuring spoons - 1 tsp and 1 tbsp 3 dry measuring cups - 1/3 cup, 1/4 cup, and 1 cup loaf pan wax paper cooling rack (optional, table or counter works fine) pastry brush toothpick oven mitts 
Ingredients:1/3 cup poppy seeds 2/3 cup milk 2/3 cup butter 1 1/4 cups sugar 3 eggs 1 tsp vanilla 2 lemons for: 1 Tbsp grated lemon rind 1 Tbsp lemon juice 2 cups flour 1 teaspoon salt 1 teaspoon baking powder For Glaze: leftover lemon juice 1/3 cup sugar Instructions: 
1. Mix the poppy seeds in the milk in a 1 cup liquid measuring cup and let them soak overnight or for at least 2 hours.
2. With an adults help, use a hand mixer to cream the butter and sugar in a medium bowl until light and fluffy. Beat in the eggs, one at a time. 3. Have an adult grate off the lemon rind from the lemons. Roll the lemons around on the counter hard to loosen the juice. They should feel soft and squishy. Cut in half and squeeze juice into a liquid measuring cup. You should get just under half a cup. Beat in the vanilla and 1 Tbsp of the lemon juice. Save the remaining juice. 4. Stir in the lemon rind with a wooden spoon. 5. In a separate medium bowl mix together the flour, salt, and baking powder. 6. Add half of the flour mixture to the creamed mixture. Stir well with spoon. Add 1/2 of the poppy seeds and milk and stir well. Repeat until all is mixed. 7. Line a loaf pan with waxed paper (Take a long piece and press it so that it goes up the two longest sides as well). Spoon mixture into the loaf pan. 8. Bake at 250 degrees F for 1 1/2 hours. You can tell when it is done because the top will crack. You can also have an adult test it with a toothpick stuck in the center. If the toothpick comes out clean, the cake is done. 9. With an adults help and oven mitts, take the cake out of the oven and turn it upside down onto the counter_table. Peel the paper off, and carefully turn it right side up onto a wire cooling rack. 10. To make the glaze, microwave the lemon juice for 50 seconds, then stir in the 1/3 cup of sugar until dissolved. Using a pastry brush, brush the glaze over the entire top and sides. Will make a mess. 11. Let cool and enjoy! Prep time: 2 1/2 hours Serves: 10 or more depending on how thin it is sliced Notes: To make it easier to mix, let the butter soften at room temperature before mixing, or microwave it for a couple seconds in a glass bowl. Great recipe Miguel! 
This column is sponsored in part by our friends at Crafty Cooking Kits, where food is fun and art is edible!
Miguel will be receiving a Crayola Crafty Cooking Kit along with other fun prizes for his recipe and photo submission. Want to receive one too? Click here to find out how! NOTE: MomsMenu, FamilyCorner, and Crafty Cooking Kits are excited that your children enjoy being in the kitchen. While it is a lot of fun to cook, it is also a big responsibility and caution should be exercised with certain recipes. Whenever there is cooking involved, you will see the red "HOT" button on that particular recipe. Should cutting or chopping be necessary, the orange "SHARP" button will appear. Parents, Please always supervise your children while in the kitchen, never leave your kids alone while cooking, cutting, or handling food. Let's keep the cooking experience happy and safe! June 2005 |
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Let's Get Cooking!
