Discover this exceptionally tender lemon cake, enhanced by the crunchy texture of poppy seeds. A perfect blend of zesty lemon acidity and elegant seeds for a refined sensory experience. Easy to prepare in just 15 minutes, this dessert quickly becomes your go-to choice for snacks and special occasions. Its moist texture and lemon glaze make it a true delight that will please every palate.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Grate the zest from the lemons and squeeze their juice. In a bowl, mix the melted butter with sugar until you get a creamy and homogeneous mixture.
- 2
Add the eggs one by one, whisking well between each addition. Then incorporate the lemon juice and zest, mixing until the preparation is perfectly smooth.
- 3
In a separate bowl, mix the flour, baking powder, salt and poppy seeds.
- 4
Pour the dry ingredients into the liquid preparation. Add the milk and mix gently until you get a homogeneous dough, without overworking the preparation.
- 5
Transfer the dough into a previously buttered and floured cake pan. Bake at 170°C (convection) for 40 minutes. Check doneness by inserting a knife blade that should come out clean.
- 6
Let the cake cool for 10 minutes before unmolding, then place it on a rack until completely cooled.
- 7
Mix the icing sugar with lemon juice until you get a fluid but thick consistency. Glaze the cooled cake with this icing and let it set at room temperature.
- To enhance the lemon flavor, add a few drops of natural lemon extract to the batter or directly to the glaze.
- Replace poppy seeds with chia seeds for a crunchier texture and to benefit from their fiber content.
- For an even fluffier cake, place a small container of water in the oven during baking. The created steam will maintain the cake's moisture.
- This cake keeps for 3 to 4 days in an airtight container at room temperature.
