Recipe: Lemon & Poppy Seed Cake
I’ve had poppy seeds in the kitchen cupboard for a couple of months and I didn’t really know what to do with them. As usual, I wandered around diverse blogs and recipe websites to find a recipe and I finally went for a simple and classic combination: lemon & poppy seed cake.
You can use the same recipe without the poppy seeds. The cake is all the same delicious and made it into Nicolas’ top 5 cakes.
For a small loaf tin (15 cm long)
Ingredients
- 120g all-purpose flour
- 115g caster sugar
- 100g unsalted butter, melted
- 2 eggs
- 1 1/2 lemon juice
- 1 lemon zest, finely grated
- 1 tsp poppy seeds
- 1/2 tsp baking powder
- 1 small pinch bicarbonate of soda
Method
Preheat the oven to 180°C / gas 4.
Whisk the eggs with the sugar until pale.
Add in the flour, baking powder and bicarbonate of soda. Stir well.
Pour in the melted butter. Stir well.
Finally stir in the lemon zest and juice and poppy seeds.
Pour the mixture into a loaf tin and bake for 45 to 50 minutes.
Bon Appétit!
Related posts
If you enjoyed this post, make sure you subscribe to my RSS feed!
Sounds delish, but wondering about the amount of lemon juice- 1 1/2 what? teaspoons, tablespoons, cups (!).
I meant the juice of 1 lemon and a half. That’s not very clear indeed.