Lemon and poppy seed cake
A very classic cake but we can't get enough... Some things are classi for a reason! Lemon, poppy seeds, in a moist and generous cake. Tea time is about to look fancier.
I used the recipe from Pardon Your French, I translated it in French (I changed it slightly but really all the praises go to her, it's amazing!)
Lemon and poppy seed cake :
- 3 eggs
- 200g sugar
- 1 packet baking powder (10g)
- 120g yogurt
- 2 lemons
- 10g poppy seeds
- 112ml vegetable oil
- 185g flour
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 40ml honey
Preheat the oven at 180°C/350°F.
Zest the two lemons.
Add lemon zests to a bowl with the sugar. Rub the zest and sugar using the tip of your fingers until it's really flagrant.
Add eggs, yogurt and vanilla to the sugar. Whisk until smooth.
In a big bowl, add flour, salt, baking powder and poppy seeds. Mix well.
Add the egg mixture to the flour and mix until incorporated. Add oil and fold it in with a spatula.
Grease a cake pan and pour the batter.
Bake for 40-50 minutes at 180°C/350°F.
When the cake is cool enough to handle, transfer onto a baking grid.
In a small pan, heat the juice of one lemon and the honey until just dissolved. Brush it on the cake with a pastry brush.