Friday, November 11, 2011

Between The Crosses, Row on Row

I know I posted this video on my 9/11 post, but this one is so fitting for Remembrance day. If so inclined, please donate to (or go check out) the Hero fund at As the saying goes, We can never give as much as they did. This song also gets me a little teary eyed.

The poppy is a symbol of Remembrance, with thanks to the poem Flanders Fields by John McCrae.  McCrae wrote this poem during World War I after being witness to the death of a friend.  Poppies flourished in the soil on Flanders' field were the war dead are buried. Due to this, poppies have become the most noted symbol of Remembrance I know. We buy our poppies every year and wear them with pride as a sign that we pause to remember and think about all the brave people who have risked everything for us to be able to live the way we do.  Here I've found a video with the poem being recited.

Because of the poppy, I thought baking something with poppy seeds might be in order.  Naturally, I immediately thought of lemon poppy seed loaf.  Naturally, I turned them into some cupcakes.
I adapted the recipe from the Canadian Living website.

Lemon Poppy seed cakes
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp lemon zest, grated
  • 3 tbsp poppy seeds
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
Beat together the butter and the sugar until light and pale coloured.

Add the eggs one at the time, beating well after each one.  Continue to beat the mixture until it all comes together and is a pale yellow.

Add the lemon zest and mix in.

Most people will tell you to mix the dry ingredients in another bowl, which you can do if you like. I prefer fewer dishes to wash so I just add the flour, baking powder, salt, and poppy seeds on top of this mixture.  Mix everything together.

Add the milk and mix until it is well incorporated. This batter is quite thick but bakes up oh so tasty!

Line a cupcake tine with liners and divide the batter evenly between the 12 cups.

Bake at 325 F for 20 minutes, or until a toothpick inserted comes out clean.

While the cakes are in the oven. Mix together 1/2 cup icing sugar with enough lemon juice to make a thick glaze.  Put a teaspoon of glaze on the top of each hot cake and let it melt and ooze all over.

Allow the cakes to cool and enjoy! These little beauties got the full thumbs up approval by both Hubby and Boy (and me as well) I will be making these again!)

Until next time, stay warm and eat well.


  1. This just makes me sound like some weird sugar fiend... but.

    I love love love that thick snowy white glaze on top of the muffins! (that alone is enough to make me crank up the mixer)

  2. I have poppy seeds on my ingredient list. Going to decorate a few bagels and bunns. But, now I'm thinking about getting extra and give these lovely lemon treats a go.

    Love the zombie wearing a Santa hat. So great.

    Have a groovy rest of your weekend. I'm on prep all but 3-4 hours this week. Working with the newb on Monday. But tomorrow, it's chopping veg and baking treats.

    Catch you next time. Headed to bed. Zzzzzz.

  3. Great post.
    These look amazing.


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