Lemon poppy seed cake
8 servings
60 minutes
Lemon poppy seed cake is a refined delicacy of Italian cuisine that combines the freshness of citrus with the delicate texture of airy dough. Poppy seeds absorb the sweetness of the dough, adding a pleasant nutty note, while lemon juice provides a light tanginess, creating a perfect balance of flavors. The history of this cake traces back to traditional Italian pastry recipes that value the naturalness of ingredients and harmony of flavor nuances. It is perfect for a cozy tea time, will adorn a festive table, and delight connoisseurs of sophisticated desserts. Serve it with a cup of fragrant tea or gentle cappuccino to fully enjoy its taste!
1
Pour boiling water over the poppy seeds for 10 minutes, then strain through a sieve and let the water drain completely. Grease the mold with butter and lightly sprinkle with flour. Preheat the oven to 180 degrees.
- Poppy seeds: 50 g
- Butter: 120 g
2
Whip the butter with sugar and vanilla sugar until a white fluffy mass, adding eggs one at a time (add the second egg only when the first is fully whipped with the butter).
- Butter: 120 g
- Sugar: 100 g
- Vanilla sugar: 10 g
- Chicken egg: 2 pieces
3
Add salt, lemon zest and juice, sour cream and poppy seeds, mix with a spatula (do not use a mixer at this stage), sift flour mixed with baking powder on top, gently mix with a spatula to achieve a smooth batter without lumps, pour the batter into the mold, bake for 35-40 minutes and check readiness with a wooden toothpick.
- Salt: 0.3 teaspoon
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Sour cream: 90 g
- Poppy seeds: 50 g
- Wheat flour: 140 g
- Baking powder (raising agent): 1 teaspoon
4
Transfer the finished cake to a rack, let it cool slightly, then brush with lemon juice mixed with 2 tablespoons of water; you can drizzle sugar glaze on top (I used Dr.Oetker glaze).
- Lemon juice: 1 tablespoon
