Poppy seed cake with lemon and icing
Ingredients
Dough
- 120 g sugar
- 3 eggs
- 1 pinch salt
- 150 g butter
- 160 g flour
- 1 tsp baking powder
- 50 g poppy seeds, ground
- 2 lemons
Frosting
- 200 g powdered sugar
- 1 lemon
- lemon syrup
- 1 lemon juice
- 3 tbsp sugar
Utensils
- hand mixer
- bowl
- loaf pan
- spoon
Instructions
- Beat the sugar with the eggs and salt until fluffy.
- Melt the butter.
- Mix the flour and baking powder together.
- Stir the egg mixture with the poppy seeds.
- Add the melted butter, grated zest and lemon juice.
- All mix to form a dough.
- Grease a loaf tin with butter and dust with flour.
- Pour the dough into the tin.
- Bake the cake in a preheated oven at 180 degrees for approx. 40 minutes.
- Let the poppy seed cake cool down and Dust with icing sugar.
- Or stir in lemon icing made from icing sugar, lemon juice and finely chopped lemon zest until smooth and spread over the cake.
Poke several holes in the warm poppy seed cake and drizzle with sugar syrup. Ginger or berries such as blackberries, raspberries or blueberries can be added to the poppy seed cake dough.
