Friday, 9 October 2009

Yellow for Rainy Days

I like to cook. I like baking and making pretty things. :) Today I decided to bake lemon poppy seed loaf with almond vanilla glaze. Care to join?

(Korgan says: If you're a metric-phile like me and the sight of U.S. cup sizes incites violence in your mind, look away now.)

For the lemon poppy seed loaf:
1 box of lemon cake mix
1 box of instant lemon pudding
4 eggs
1 c. water
1/2 c. oil
1/4 c. poppy seeds

Mix all ingredients, beat for 10 minutes with electric mixer, divide into 2 loaves, pop in the oven at 350°F for 40-45 minutes and POOF! Delicious lemon poppy seed loaf.

For the vanilla almond glaze:
1/3 c. butter
2 c. powdered sugar
1 1/2 tsp vanilla (I used 3 vanilla bean pods)
2-4 tbsp water
Dash of almond flavor

Heat the butter until melted. Stir in powdered sugar, vanilla and almond. Stir in water 1 tbsp at a time until smooth.

Once the loaves had cooled a bit, I poked holes in the top of them with a chopstick, then slowly drizzled the warm glaze over the top.

The cake is moist and delicious and the glaze soaks into the top wonderfully.

Remember, baking is better with cute aprons. :)

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