This Lemon Poppy Seed Cake is so easy to make and perfect for those times when your kids want to help you in the kitchen. Almost nothing can go wrong – except of course for the mess… In addition to being super juicy and insanely good, the poppy seeds make it look really pretty and gives it a little bit of crunch.
Decorate the cake with seasonal berries and icing sugar and the cake will look even prettier. If you want to achieve a real wow effect, bake the cake in one of our beautiful baking pans from Nordic Ware. For this one we used the Classic Fluted Loaf Pan 1.4 liters.
Recipe
You will need:
• 3 eggs
• 200 ml sugar
• 100 g butter
• 100 ml milk
• Grated lemon zest from 1 large lemon or 2 small
• 300 ml wheat flour
• 2 tsp baking powder
• 1 tbsp vanilla sugar
• 50 ml poppy seed
Decoration:
• Icing sugar, red currants
How to:
- Preheat the oven to 175C / 350 F degrees.
- Lubricate and powder a 1.5 l cake pan evenly with wheat flour.
- Melt the butter and leave to cool.
- Whisk the eggs and sugar fluffy.
- Mix melted butter, milk and lemon zest into the egg batter.
- Mix the dry ingredients well and gently stir it into the batter.
- Pour the batter into the prepared pan.
- Bake in the middle of the oven for about 30 minutes. Check with a skewer/stick that it comes out clean.
- Let cool completely on a wire rack before flipping it onto a serving dish.
- Powder the the cake with icing sugar and decorate with berries.
Tip!
Decorate your cake with lemon glaze instead of icingsugar and fresh berries. Just mix 130 g icing sugar and 30ml lemon juice until smooth and then cover the cake with the glaze.
