Staying Gold in a World of Green: The Outsiders By S. E. Hinton

I just read and annotated The Outsiders by S. E. Hinton for summer reading and it is one of the best books I have ever read. This was the book of the summer for me. It was so absorbing, I couldn't put it down. There's a moment in the book where Johnny tells Ponyboy to ‘stay gold’ Honestly, it is my favorite part of the book, yet it is also the saddest part. I really want to tell you why that is but the only way to truly appreciate this moment, is it to read the book. Overall, this was a deeply touching book and I really like how people my age can relate to it.

Just as I was finishing, I got a recipe book called Sweet by Yotam Ottolenghi and Helen Goh as a gift. You may be wondering why I am mentioning this. Well the answer is simple. I was flipping though the book ,when I noticed this yellow almost radiant cake. It reminded me of staying gold so a few days ago, I decided to bake this amazing Lemon Poppy Seed cake and I wanted to share the recipe with you!

Ink-Stained Lemon Poppy Seed Cake

Buttery, citrusy, and dotted with poppy seeds, this lemon loaf is everything a tea cake should be—bright, soft, and satisfyingly simple.

Adapted from Sweet by Yotam Ottolenghi & Helen Goh

Ingredients

Cake:

• 3 large eggs

• 1 cup plus 2 tbsp (225 g) granulated sugar

• ½ cup (120 g) sour cream

• 5 tbsp (70 g) unsalted butter, cubed, plus extra for greasing

• 1 tbsp poppy seeds

• Finely grated zest of 3 lemons (about 1 tbsp)

• 1½ cups (170 g) all-purpose flour

• 1¼ tsp baking powder

• ¼ tsp fine sea salt

Lemon Glaze:

• ¾ cup (90 g) confectioner’s sugar, sifted

• 2 tbsp lemon juice

Instructions

1. Prep Your Pan & Oven

Preheat the oven to 325°F (165°C). Lightly grease a loaf pan with butter, line it with parchment paper, and set it aside.

2. Whisk Eggs & Sugar

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the eggs and granulated sugar on medium-high for about 2 minutes, until the mixture becomes pale and slightly foamy.

3. Add Sour Cream

Pour in the sour cream and continue whisking for another 2 minutes, until the mixture is well combined and smooth.

4. Melt Butter with Poppy Seeds & Zest

While the eggs are mixing, gently melt the butter in a small saucepan over low heat. Once melted, stir in the poppy seeds and lemon zest, then set the mixture aside to cool slightly.

5. Sift & Fold Dry Ingredients

Sift together the flour, baking powder, and salt into a separate bowl. Use a spatula to gently fold the dry mixture into the wet batter until just combined.

6. Add Butter Mixture

Fold in the warm butter, poppy seeds, and zest mixture until everything is incorporated, but be careful not to overmix.

7. Fill & Bake

Spoon the batter into your prepared loaf pan—it should come up about three-quarters of the way. Place the pan on a baking sheet and bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean.

Here's a tip: Don’t open the oven door during the first 45 minutes of baking—this helps prevent the cake from sinking in the center.

8. Make the Lemon Glaze

While the cake is baking (or just before it’s done), whisk together the confectioner’s sugar and lemon juice in a small bowl until smooth.

9. Glaze While Hot

As soon as the cake comes out of the oven, pour the glaze over the top. Use a spatula or back of a spoon to spread it so it sinks into the warm loaf and forms a sweet, tangy coating.

10. Cool & Serve

Let the cake cool in the pan for 30 minutes, then remove and set on a wire rack. Allow it to come to room temperature before slicing and serving.

Notes

• The cake is best served the day it’s made but will keep well in an airtight container at room temperature for up to 3 days.

• For extra lemon punch, add a touch of lemon extract or an extra teaspoon of zest to the batter.

Credit

Adapted from “Lemon and Poppy Seed Cake” in Sweet by Yotam Ottolenghi & Helen Goh. This version retains the original ingredients and step order, with instructions rewritten in my own words.