Lemon Poppy cake

A fresh lemony taste in a vibrant and bright fluffy cake.

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Ingredients

• Cake:

  200g eggs

  275g sugar

  zest of 2 lemons

  vanilla

  125g sour cream

  275g flour

  5g baking powder

  pinch of salt

  125g melted butter

  15g poppy seeds (optional)

• Lemon Soaking Syrup:

  30g lemon juice

  40g powdered sugar

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Method

• In a mixer fitted with a whisk attachment, whip the eggs, sugar, vanilla, and zest until light and thick.

• Add the sour cream and mix to incorporate.

• Sift the dry ingredients, then mix in the poppy seeds.

• Add the dry ingredients to the egg mixture and mix until combined.

• Slowly whisk the melted butter into the batter.

• Place the batter in a lined 9 in loaf pan. Bake in a preheated oven at 325°F (160°C) for 45 - 60 min, until a skewer inserted comes out clean.

• For the syrup: in a pan over low heat, combine all ingredients.

• When the cake is finished baking, immediately brush the lemon soaking syrup on top.