Introduction

Hello, dessert lovers! If you’re craving a light, zesty, and wholesome treat, this Millet and Lemon Poppy Seed Cake is just the thing. Featuring Proso Millet for added nutrition and a delightful lemon flavor with a hint of crunch from poppy seeds, this cake is perfect for a special occasion or a delightful afternoon snack. Let’s bake this delicious cake!

Ingredients

• For the Cake:
  • 1 cup Proso Millet flour
  • 1/2 cup all-purpose flour (or gluten-free flour blend for a GF option)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
• For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest (optional, for extra zing)

Instructions

1. Prepare the Oven and Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the Proso Millet flour, all-purpose flour, granulated sugar, light brown sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.
   • Gradually add the granulated sugar and light brown sugar, continuing to beat until light and fluffy.
4. Add Wet Ingredients:
   • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
   • Mix in the Greek yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract until combined.
5. Combine and Bake:
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
   • Pour the batter into the prepared cake pan, spreading it evenly.
6. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
7. Cool and Glaze:
   • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
   • While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest (if using) in a small bowl until smooth.
   • Drizzle the glaze over the cooled cake.
8. Serve:
   • Slice and serve the cake as a delicious treat with a cup of tea or coffee.

Tips

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend if needed.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months.
• Add-ins: For extra texture and flavor, consider adding a handful of chopped nuts or a few tablespoons of lemon curd to the batter.

Conclusion

This Millet and Lemon Poppy Seed Cake is a delightful combination of tangy lemon, crunchy poppy seeds, and the wholesome goodness of Proso Millet. It’s perfect for any occasion, offering a light and refreshing dessert that’s sure to impress. Enjoy every bite of this scrumptious cake!