Lemon zest and poppy seed cake
6 servings
45 minutes
Lemon zest and poppy seed cake is a classic dessert of European cuisine that combines the tenderness of the dough with the freshness of citrus notes. Its origin is linked to the tradition of using poppy seeds in baking, common in Eastern and Central European countries. Lemon zest adds a light tartness and refined freshness to the pastry, while poppy seeds provide a unique texture and nutty flavor. This cake is perfect for cozy tea times and festive gatherings. The fluffy dough soaked in lemon juice and complemented by creamy sour cream makes it juicy and aromatic. Due to its versatility, it is great for breakfast or as a dessert after dinner, adding warmth and homely comfort to the moment.
1
Preheat the oven to 180 degrees.
2
In the first container, mix flour, poppy seeds, salt, and baking soda. In the second container, cream sugar with butter and add eggs.
- Wheat flour: 300 g
- Poppy seeds: 3 tablespoons
- Salt: pinch
- Baking soda: 1.5 teaspoon
- Sugar: 300 g
- Butter: 175 g
- Chicken egg: 4 pieces
3
Peel the zest from 2 lemons and squeeze the juice from 3 lemons.
- Lemon: 3 pieces
4
Add the mixture from the first container to the second. Then add sour cream, zest, and lemon. Mix everything and place it in a mold.
- Sour cream: 170 g
- Lemon: 3 pieces
5
Place in the oven and bake for 45–50 minutes.
