Teacakes. Oh how I love teacakes. Almost as much as I love scones.
And this baby did not disappoint. As I type it’s still warm on the counter so I’m not sure I can be completely objective, but it definitely ranks in the top five of my BabyCakes favorites to date. I’m sure my partiality to teacakes plays into that somewhat.
I’m going to apologize right now for the pictures. I picked up the camera and it had a strange lens and no flash… and I wasn’t sure how to rectify either problem. So I did my best. Sorry!
This had the usual BabyCakes ingredients, and was made perfectly lemony thanks to fresh lemon zest in addition to lemon extract. This was also my first experience with poppy seeds, and if any of my office mates have to undergo random drug tests this week I will be happy to provide an affidavit regarding their use in this recipe.
This time I was good and left the pan in the oven until a toothpick came out clean! I was so proud of myself. Even if I did have to bake it almost twice as long as called for in the recipe.
Overall, this was a very uneventful baking session. No drama. No undercooking. No disasters. It was a nice change but, unfortunately makes for a rather boring post! Sorry – I’m sure I will have plenty of disasters in the future worth writing about.
For now, all I have to say is YUM! It was so moist. And delicious. And lemony. Love it! Although I better go have another piece now that it’s had time to cool, just to be safe.