Lemon Poppy Seed Compound Butter Recipes

LEMON-POPPY SEED BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a Bundt pan.
• Sift flour, baking powder, soda and salt into a bowl.
• Beat butter at high speed until light and fluffy, about 3 minutes.
• Add sugar in 2 additions, beating for 2 minutes after each addition.
• Beat in lemon zest, vanilla, and egg yolks and beat until light-colored.
• On low speed, beat in flour in 3 additions and buttermilk in 2, beginning and ending with flour.
• Stir in poppy seeds.
• Beat whites separately until foamy.
• Add pinch of salt; continue beating until firm, not stiff peaks form.
• Stir ¼ of whites into batter to lighten; then fold in remaining whites.
• Pour into prepared pan.
• Bake in lower third of oven for about 55 minutes.
• At serving time, sprinkle with icing sugar.

LEMON HERB BUTTER

Steps:

• Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.

LEMON COMPOUND BUTTER

Steps:

• Combine all ingredients and blend well.
• Roll into a log, using plastic wrap.
• Use immediately or refrigerate for use in 1-2 days.
• To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.