Lemon Poppy Seed Tea Cakes

Back around Easter time, when I was feeling the urge for the tastes of childhood holidays past, I pulled  How Sweet It Is Without the Sugar off my cookbook shelf and thumbed through for something lemony.  Jean Wade’s recipe for Lemon-Poppy Seed Tea Loaf looked like a good option but I didn’t want to wait her 55 -80 minute baking time plus cooling time to dig into the product.  So I opted to use her recipe but to bake the batter in my silicone brioche molds.

They are made using the basic “muffin method” — dry ingredients in bowl one, wet in bowl two,

then combine with as few strokes as you can manage so they remain tender.  Spoon the batter into the molds.

The results are attractive, no?

I did learn, however, that they don’t so great right out of the oven. They are so much better the 2nd or even 3rd day.

I enjoyed them best split in half with  a  nice thick slice of ham on top.

Just looking at them makes me wish I had lemons & ham on hand!

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