I told you last time that lemons are one of the ingredients that I think of when I think of spring cooking and baking.  When you incorporate lemon into any sweet or savory recipe, the food instantly tastes refreshing and clean.  Also, I purchased a mini bundt cake pan and a flower-shaped petite four pan  a couple months ago and have been dying to use them.  So when I was invited to a dinner last week, I used this opportunity to make a nice dessert for others as an excuse to break out the new pans.

It’s funny how sometimes when I make something to share with you, I envision these absolutely gorgeous photos that I will post.  Then I actually take the photos and am so disappointed.  I live in a condo building with windows facing the north and therefore, lighting for photography is an issue to say the least.  But, I do my best.  Playing around with my camera and lenses is part of the learning process and I know that I just need to be patient and work with what I have for lighting at least until I can convince my neighbors upstairs to let me cut a hole through my roof and theirs to use as a skylight.  But at least I always have this willing (?) subject to test my lighting and camera settings on.

Gotta love the macro lens for torturing the animals ;).

Ok, back to the cakes.  These cakes are so light and delicate and the reason I knew they were something truly special is because my husband could not stop eating them.  I have told you before that because I bake so often, he doesn’t get terribly giddy about many treats, so when he does, I pause and take a moment to relish in my success.

I chose a blackberry syrup mostly because I thought the contrast in colors would be gorgeous.  And it was, but you could certainly use raspberries or blueberries as well.

This cake recipe is adapted from the America’s Test Kitchen Family Baking Book and these cakes would make a lovely dessert or tea time snack for Easter or Mother’s Day.

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cream together butter and sugar

add eggs one at a time

alternate incorporating dry and wet ingredients, then add poppy seeds

 pour batter into prepared pans and bake

to make the blackberry syrup, combine 1 cup sugar with 1 cup water in a small saucepan

stir over medium heat until sugar dissolves

add 1 cup blackberries, turn heat to low and simmer for 10 minutes

allow syrup to cool slightly before serving over cake

 

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13 Comments ( Reply )

  1. Cassie
    Apr 05, 2012 @ 10:03 am

    I love those shots of the cat, I can’t wait for a macro lens. And I so wish that we were neighbors so that I could have one of these. This syrup sounds amazing, and I love the lemon-poppyseed combo!

    Reply

    • Mercedes
      Apr 05, 2012 @ 11:04 am

      The macro lens is a lot of fun! I wish I could bring you a cake too Cassie!

      Reply

  2. emily (a nutritionist eats)
    Apr 05, 2012 @ 10:36 am

    I always love lemon desserts too.
    Love the pictures of Jamis! Have you ever tried setting up a photo station by one of your windows? It might help? Check out Pinch of Yum’s new photography e-book – I really liked it!

    Reply

    • Mercedes
      Apr 05, 2012 @ 11:05 am

      Just bought the book now! I’m glad to hear you found it to be helpful. I don’t know if I have space for a photo station to keep it permanently by a window, but we will see what I learn from the book!

      Reply

  3. Tesei
    Apr 05, 2012 @ 3:04 pm

    Mercedes, these look absolutely lovely. Tender, sweet and tangy I’m sure, I can’t wait to try them at home, thanks for sharing!
    PS-I love your cat he/she is gorgeous (ok, I admit, I love cats!)

    All the best and happy Easter!

    Reply

    • Mercedes
      Apr 10, 2012 @ 12:59 pm

      Thank you Tesei! I made a regular-sized bundt cake of this recipe for Easter and it was a hit! Thanks for reading and I hope you had a nice Easter!

      Reply

  4. Tesei
    Apr 05, 2012 @ 3:15 pm

    I’ve just looked at Pinch of Yum’s photography e-book, I bought it too, it looks great!

    Reply

  5. Coleen @ DNCWWO
    Apr 05, 2012 @ 4:08 pm

    These look like a delicious springtime dessert!

    Reply

    • Mercedes
      Apr 10, 2012 @ 1:00 pm

      Thank you Coleen, this cake truly does taste like spring! Thanks for reading!

      Reply

  6. Laura (Tutti Dolci)
    Apr 06, 2012 @ 12:24 am

    Love your mini bundts, they are so cute! So is your cat 🙂

    Reply

  7. Melissa {thebakedequation}
    Apr 06, 2012 @ 11:07 am

    Gorgeous, as usual, Mercedes. These are beautiful and delicious, looking forward to trying them.

    Reply

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