Recipe by The View From the Great Island
Visit websiteLemon Poppy Seed Squares ~ these tangy squares are packed with lemony flavor and a delicate crunch. If you ask me the relative success of any lemon cake resides in its glaze. It has to be thin enough to spread out and have a nice glossy sheen, but not so thin that it runs off the cake, or soaks right in. It has to be thick enough to have some body, but not so thick that it doesn’t droop fetchingly over the edge. It needs to be sweet, but oh so tangy and lemony. It’s a delicate balance between lemon juice and confectioner’s sugar. But once you get it right it you’ll have some super lip-puckering lemon flavor. Don’t get me wrong, though, this cake has a lot going for it. It’s moist and spongy, with an unusual pairing of lemon and vanilla, along with TONS of poppy seeds. The whole jar, in fact. It’s also made with half almond flour for still more interesting texture. But even with all that, it’s really not complete without its companion glaze. This cake is based on my Tangerine Poppy Seed Cake, one of my all time favorite sweets on the blog. Print …
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