Lemon Poppyseed Buttermilk Cake
9 servings
60 minutes
Lemon poppy seed cake with buttermilk is an exquisite dessert with a delicate balance of freshness and sweetness. Its roots trace back to traditional European pastries, where the combination of citrus notes and tender dough has long been a classic. The velvety structure of the cake is achieved thanks to buttermilk, while the poppy seeds add a light crunch and unique texture. The lemon juice glaze imparts freshness and a slight tartness that beautifully complements the sweetness of the dough. This dessert is perfect for tea time, especially with black or green tea that enhances its aroma. Lemon poppy seed cake will be a wonderful decoration for any festive table and delight gourmets with its refined flavor palette.
1
Preheat the oven to 180 degrees.
2
Sift flour, sugar, baking powder, and a pinch of salt into a bowl. Then add butter and whisk. The mixture should resemble bread crumbs.
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
- Powdered sugar: 200 g
- Butter: 125 g
3
In a bowl, whisk together lemon zest, whole egg, egg yolks, and buttermilk. Add flour while whisking. Then add poppy seeds and transfer the mixture to a mold. Bake for 45 minutes.
- Lemon: 2 pieces
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
- Buttermilk: 145 ml
- Poppy: 2 tablespoons
4
To check if the cake is ready, poke it with a toothpick: if it comes out clean, the cake is done.
5
Mix lemon juice and sugar and pour over the hot cake, then cut the cake into squares.
- Powdered sugar: 200 g
- Lemon: 2 pieces