Lemon-Poppy Seed Cake

A sweet pastry that is pleasantly refreshed with a sweet-sour lemon syrup. It pairs well with both a cup of tea and a cup of strong coffee, making it an excellent choice for an afternoon chat with good friends.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Lemon syrup

  • 60 ml Juice, lemon

  • 50 g Sugar, white

  • pieces Butter, unsalted

  • 220 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 1.5 teaspoons Baking powder

  • 0.25 teaspoons Baking powder

  • 3 spoons Spices, poppy

  • pieces Lemon zest, fresh

  • 75 g Butter, unsalted

  • 150 g Sugar, white

  • 3 pieces Egg, fresh

  • 1 teaspoon Vanilla, extract, imitation

  • 80 ml Oil, vegetable oil, canola

  • 120 ml Yogurt, plain, from whole milk

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a rectangular cake pan (size 23 x 13 cm) with butter and dust it with flour (remove any excess flour).

  2. Sift the flour into a bowl. Add baking powder, baking soda, salt, sugar, poppy seeds, and grated lemon zest, and mix everything well.

  3. In another bowl, use an electric mixer to cream the softened butter and sugar. Gradually, one by one, mix in the eggs, then add the vanilla extract and oil. Reduce the speed and alternately mix in the buttermilk and dry ingredients - it's important to start and finish with the dry ingredients.

  4. Spread the mixture evenly into the pan using a spatula (the back of a spoon) and smooth the top. Bake the cake in the preheated oven for about 60 minutes. The cake is done when it turns golden brown on top, and a toothpick inserted into the center comes out clean.

  5. While the cake is baking, prepare the lemon syrup. In a small saucepan, slowly heat the lemon juice and sugar over low heat. Once all the sugar has dissolved, remove the saucepan from the heat and let the syrup cool.

  6. Remove the baked cake from the oven. Use a skewer or wooden stick to poke several holes in the cake and pour the cooled syrup over it while it's still hot. Wait for it to cool, then remove it from the pan, place it on a plate or platter, cut into slices, and serve.

Nutrition Information (Per 100g)

  • Calories: 340.91 kcal
  • Fat: 12.88 g
    • Saturated Fat: 6.44 g
  • Carbohydrates: 46.64 g
    • Sugars: 21.17 g
  • Protein: 7.44 g
  • Fiber: 1.29 g

Advice

Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added.