Lemon and Poppy Seed Cake
An incredibly aromatic, tender, and delicious dessert. Perfect for morning tea. :) As an alternative to lemons, you can use oranges. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 150 g
- eggs 3
- sugar 150 g
- vanilla sugar 10 g
- maca 80 g
- lemon 2
- 1/2 tsp ground cardamom
- baking powder 10 g
- flour 200-250 g
Instructions
Step 1 of 15
Zest the lemons.
Step 2 of 15
Squeeze out the juice (100 ml will be needed).
Step 3 of 15
Cream the butter with sugar and vanilla sugar.
Step 4 of 15
Add the eggs.
Step 5 of 15
Mix.
Step 6 of 15
Pour in the lemon juice.
Step 7 of 15
Add the zest.
Step 8 of 15
Mix.
Step 9 of 15
Add cardamom.
Step 10 of 15
Mix.
Step 11 of 15
Add poppy seeds.
Step 12 of 15
Mix.
Step 13 of 15
Add flour and baking powder. Mix.
Step 14 of 15
Lightly grease the baking pan (I used a pan size 25x10 and height 7 cm) with butter or line it with parchment paper. Transfer the batter. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.
Step 15 of 15
Decorate to taste. I drizzled the cake with sugar glaze and decorated it with confectionery sprinkles.