Lemon & Poppy Seed Cake

A spectacular dessert. The decoration possibilities are endless. You can cover the cake with Lemon Curd as in the picture above, or with chocolate sauce or even jam. Or you can simply bake it in a rectangular pan and dust with icing sugar or lemon drizzle. No pressure.

185 Gr. Butter at room temperature
3/4 Cup Sugar
1 Tablespoon Lemon Zest
3 Large Eggs at room temperature
3 Tablespoons of Milk
1 1/2 Teaspoon Vanilla Extract
1 1/2 Cup Sifted flour
Pinch of Salt
3/4 Teaspoon Baking Powder
3 Tablespoons Poppy Seeds

Preheat the oven to 180 ° Celsius – Grease a large cake pan / mold with butter and sprinkle with flour.
Using a hand held mixer, beat the sugar and butter until the sugar has dissolved and the mixture is a pale yellow and fluffy.
In a small bowl, beat the eggs with the milk and vanilla extract.
Over a separate bowl, sift the flour, salt and baking powder and add the poppy seeds.
Add 1/3 of the flour mixture and 1/3 of the egg mixture to the bowl. Repeat three times, until all ingredients are mixed.
Bake the cake for about 35 – 45 minutes. You can check if the cake is done, by inserting a toothpick and if it comes out clean, the cake is done.

Another version, is to pour Lemon icing – Simply mix 2 tablespoon of lemon juin with 4 tablespoons of icing sugar.
What a fantastic kitchen tool – Available at Potten & Pannen

For this recipe, I used a Nordic Ware Jubilee Pan for this recipe. These pans are made of the highest quality materials. Stainless steel and surface treated.
Simply grease and flour the pan and the cakes come out perfectly shaped and cooked to perfection. Although a little more expensive than most, it will last you forever. A great buy


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