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