Lemon Poppy Seed Loaf Cake

Name: Lemon Poppy Seed Loaf Cake
Total time: 50 min
Yield: 8 servings
Ingredients: 180 g Wheat flour, 80 % extraction; 150 g Sugar; 120 g Softened butter; 3 pcs Egg; 1 pcs lemon zest; 2 tbsp Lemon juice; 2 tbsp Poppy seeds; 1 tsp Baking powder; Salt; 50 ml Water; 40 g Sugar; 3 tbsp Lemon juice, raw

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An aromatic and moist cake with a bright citrus kick and poppy seeds, holding its shape beautifully and making it a wonderful choice for summer picnics.

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Method

Soak the poppy seeds in warm water beforehand.

Beat the butter with the sugar and lemon zest until light and fluffy (about 4 to 5 minutes).

Add the eggs one at a time, beating thoroughly after each addition.

Stir in the lemon juice.

Sift together the flour, baking powder, and salt. Fold in the drained poppy seeds. Quickly mix the batter with a spatula.

Transfer the batter into a greased loaf pan lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 40 to 50 minutes. Check for doneness with a toothpick.

For the syrup: combine water, sugar, and lemon juice in a small saucepan. Bring to a boil to dissolve the sugar, and let simmer for 1 minute.

Poke holes into the hot cake right in the pan using a toothpick and evenly drizzle with the warm syrup.

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Lemon Poppy Seed Loaf Cake

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