Lemon cake with poppy seeds
This lemon cake is an incredibly fluffy cake perfect for breakfast, to accompany your coffee or juice and the combination of lemon and poppy seeds makes it a real highlight. Try it and you'll remember me!
Equipment
- 1 mixer
- 1 cake tin
- 1 spider
- 1 lemon squeezer
Ingredients
- 200 gram. granulated sugar
- 120 gram. butter
- 3 eggs medium
- 250 gram. pastry flour
- 2 teaspoons baking powder
- 1 1/2 tablespoon poppy seeds
- juice of two lemons or 80 g lemon juice
- zest of 1 lemon
- 60 gram. fresh milk
- 1 vanillin
- 1 pinch salt
- icing sugar for sprinkling (optional)
- lemon slices for garnish (optional)
Instructions
- 1. Preheat the oven to 180ο C. 2. Butter and flour a cake tin.3. In a bowl, sift the flour and add the baking powder and poppy seeds. Mix well. 4. Beat the sugar and butter in a mixer until light and fluffy and add the eggs one by one. Add the lemon zest, salt and vanillin.5. Add the flour, milk and lemon alternately to the mixture.6. Use a rolling pin to transfer the mixture to the pan.7. Bake the cake for about 35-40 minutes. Test with a toothpick to see if the cake is done.8. Allow it to cool and remove from the oven.9. Sprinkle with icing sugar and garnish with lemon slices.
Notes
- The mould we will use can be round or oblong but can hold 1.5 litres
- You can use self-rising flour as a substitute for pastry flour.
- For the topping you can pour icing over the cake or use caramelized lemon slices.
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