Weather: 28 degrees, snowing
What I’m listening to: The Oscars
When I was a little girl of about six or seven, my grandmother would sometimes read an old children’s book called The Poppy Seed Cakes (published 1924). I became fascinated with poppy seeds and asked my grandmother all about what they were, what they tasted like, and if we could bake something with poppy seeds together. It wasn’t long after that we visited the spice aisle at the market, picked up a jar of poppy seeds and took them home to create some sort of poppy seed masterpiece in the kitchen. Poppy seeds have been a nostalgic friend of mine ever since and I almost always have a bottle on hand.
I especially love the combination of lemon and poppy seeds. I had a couple more Meyer lemons on hand that I was itching to use and this Greek yogurt coffee cake was the perfect moist, tangy thing. The house smelled amazing from the moment I started zesting the lemons for the batter until I pulled the hot, golden cake from the oven. Simple, but so lovely.