Lemon Poppyseed Cake
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Preparation : 10 min
Cooking : 40 min
Total time : 1 h 5 Rest : 15 min
6 people
180 g of plain flour
0.5 sachet of baking powder (5 g)
3 eggs
100 g of sugar
150 g of semi-salted butter
0.25 tsp of bicarbonate of soda
2 yellow lemons
1 tbsp of poppy seeds
Associated products
RECIPE STEPS
1
Wash the yellow lemons.
Separately collect the zest and squeeze the 2 lemons to collect the juice.
Preheat the oven to 180 °C.
- 2 yellow lemons
2
In the large transparent bowl of the robot equipped with the whisk for whites, whip the eggs with the sugar in AUTO mode for about 2 minutes, removing the pusher from the chute to incorporate air.
The mixture should increase in volume and foam.
- 3 eggs
- 100 g of sugar
3
Fold down the sides using the rigid spatula.
Remove the beater to replace it with the dough hook and restart for an additional 2 minutes. Through the opening, gradually incorporate the flour and melted butter.
- 180 g of plain flour
- 150 g of semi-salted butter
4
Fold in using the rigid spatula and add the baking powder, baking soda, poppy seeds, lemon zest and juice.
Restart for 1 minute in AUTO mode.
- 0.5 sachet of baking powder (5 g)
- 0.25 tsp of bicarbonate of soda
- 2 yellow lemons
- 1 tbsp of poppy seeds
5
Grease and flour a loaf pan before pouring the mixture into the pan.
Trace a furrow lengthwise with the tip of a knife and place a knob of butter in the center.
6
Bake for 45 minutes, monitoring the end of cooking time depending on the oven.
Let it cool down before unmolding.
