Lemon Poppy Seed Cake

Baking and Desserts | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lemon poppy seed cake

Ingredients

Butter - 4.2 oz
Chicken Egg - 2 pieces
Sour Cream - 3.2 oz
Sugar - 3.5 oz
Poppy seed paste - 1.8 oz
Vanilla salt - 0.4 oz
Citrus Zest Mix - 1 tablespoon
Baking Powder - 1 tablespoon
Salt - ¼ spoons
Wheat Flour - 4.9 oz
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Soak the poppy seeds in boiling water for 10 minutes, then strain through a sieve and let the water drain completely. Grease the baking dish with butter and lightly dust with flour. Preheat the oven to 356°F.

Step 2

Beat the butter until it becomes a white, fluffy mass with the sugar and vanilla sugar, then add the eggs one at a time (add the second egg only after the first has been fully incorporated with the butter).

Step 3

Add salt, lemon zest and juice, sour cream, and poppy seeds, and mix with a spatula (do not use a mixer at this stage). Sift the flour mixed with baking powder on top, and gently fold it in with the spatula until you have a smooth batter without lumps. Pour the batter into a mold and bake for 35–40 minutes, checking for doneness with a wooden toothpick.

Step 4

Transfer the finished cake to a wire rack and let it cool slightly. Then, brush it with lemon juice mixed with 2 tablespoons of water. You can also drizzle the top of the cake with icing (I used Dr. Oetker icing).