First of all, let me apologize for the tongue-twister titling this post. It doesn’t roll off the tongue but it does do all the explaining for me. I made mini matcha meyer lemon poppy seed loaves — because why not? Well, actually I can list the reasons why I made them.
- Citrus season is ending and I haven’t made anything with a meyer lemon
- I had a citrus green tea latte the other day (my first ever GTL, I know, I know, I know)
- You guys haven’t seen my cute mini loaf pan
- Spring is coming!!!
In other news, the last update of our new condo is being completed as I write… new stainless steel appliances!! When we bought them we thought we were making a cosmetic upgrade but I can now say they feel like a necessity. The existing fridge needed a good kick on the bottom of the door to close properly. The dishwasher sounded like it was racing stock cars rather than washing dishes. The range took forever and a day to get up to temperature. And the microwave, well there was nothing wrong with the microwave but it was black and ugly and the new one is shiny and matches the others.
I can’t tell you how happy I am to have an updated kitchen. It’s going to make cooking and baking so much more enjoyable. And it’s so pretty! Ok, back to the goods. The goods that look like they’re related to kiwis, but are not.
So because you read the title, I don’t have to explain that these are cute lemon poppy seed loaves that are personal size. And I don’t have to explain that they’re made with delicious meyer lemons and matcha powder. Great. You can, of course, make these with regular lemons, omit the matcha, and even bake the batter in a regular 9″ x 5″ loaf pan. But that’s just not fun.
These little cakes are a great balance between sweet and tart. They are moist thanks to the vegetable oil and sour cream and will stay moist stored in a air-tight container at room temperature for up to 3 days. And because I am myself, I threw a glaze on that.
- For the Cakes
- 1¼ cup flour
- 1½ teaspoon baking powder
- 3 teaspoons matcha powder
- 1 tablespoon poppy seeds
- 1 teaspoon salt
- ¾ cup sugar
- ½ cup (1 stick) butter, softened
- ¼ cup sour cream
- 3 meyer lemons, zested and juiced
- 2 eggs plus 1 egg yolk
- 1 tablespoon vegetable oil
- For the Glaze
- ½ cup powdered sugar
- reserved meyer lemon juice
- Preheat the oven to 350ºF
- Grease your mini loaf pan or one regular 9"x5" loaf pan.
- In a small bowl, whisk together together the flour, baking powder, matcha powder, salt, and poppy seeds. Set aside.
- In the bowl of an electric mixer, cream the sugar, butter, lemon zest and sour cream on medium speed for 3 minutes or until light and fluffy. Add the eggs and egg yolk mixing until well incorporated, scraping the sides and bottom of the bowl. Add the vegetable oil and 1 tablespoon of the meyer lemon juice. Reserve the rest of the juice. Mix until combined.
- With the mixer on low, add the flour mixture in two parts, just until combined. Do not overmix!
- Divide the batter evenly between 8 mini loaf pans or into a regular loaf pan.
- If making mini loaves bake for about 20 minutes, and for a regular loaf bake for about 50 minutes. The edges should be golden brown and a cake tester should come out clean.
- Set the pan on a cooling rack and allow to cool completely.
- To make the glaze whisk together, the powdered sugar and 1-2 tablespoons of the reserved meyer lemon juice until smooth and thin enough to drizzle.
- Unmold the cakes and drizzle the glaze over the top.
- Yeilds 8 mini loaves or 1 9"x5" loaf