I love lemon cake and it's been a long time that I've been wanting to try it but can not find poppy seeds. It was not until I buy in a store bio, I find that, coincidentally, a wide range in the supermarket down home!
As I finally poppy (already tested for pleasure bagels), I jumped at the first opportunity to make a, in this case even a birthday in the office. He was soft as desired, just as it should with lemon crunchy frosting, huumm! I thought it a little more swell, I'll add a little baking soda next time. It was very hot, I immediately put in the refrigerator, essential not to lose the icing on the road..
Lemon and Poppy Seed Cake
Recipe Petits plats de Trinidad
Resting time: 1hour (to freeze the icing)
For a cake of 1 liter
- 100g soft butter
- 150g sugar
- 2 eggs
- zest and juice of one lemon
- 200gr plain flour
- 1 teaspoon baking powder
- 2 pinches of salt
- 50ml milk
- 2 tablespoons poppy seeds
- 150gr icing sugar
- juice of half a lemon
Pre-heat the oven to 180°C/Gas 4.
Combine butter and sugar then add the remaining ingredients in that order.
Pour into a buttered cake tin and bake 55 minutes or until a knife stuck into the cake comes out clean.
Let cool 15 minutes then place on a grid. Combine glaze ingredients (lemon juice and icing sugar), must obtain a fluid mixture not too liquid (adjust the proportions).
Prick the cake with a fork and pour glaze. Allow the frosting to set several hours before serving.