lemon poppy seed cake
Ingredients for lemon poppy seed cake
- 1 3/4 cups (220g) All-purpose flour1/4 tsp (2g) salt
- 1 1/2 tsp (6g) baking powder
- 1/4 teaspoon (1.5g) Baking-soda
- 3 tablespoons (30g) poppy seeds
- Lemon zest of 2 lemons
- 3/4 cup (150g) glucose
- 3 eggs
- 1 tsp (5g) vanilla infusion
- 1/2 cup (120g) buttermilk
- 4 tablespoons (60ml) Lemon-juice
- 1/4 cup (50g) glucose
How to make lemon poppy seed cake
Preheat oven to 350F (180C). Grease and dust with flour one particular 9x5in (23x13cm) loaf.
In a medium bowl skillet with salt, baking powder, baking soda, poppy seeds, and lemon zest. Put aside until prepared to use.
In a sizable bowl mix butter until combined. Contain eggs at one moment. Mix in vanilla extract and oil.
after this, Slowly add flour mixture alternating with buttermilk, beginning and ending with flour blend. Pour the mixture into the skillet.
Bake at 350F (180C) for about 1 hour before a toothpick inserted into the middle of the cake comes out clean.
Now Get the lemon glaze. After this, In a medium saucepan add sugar and lemon juice and Heat around low-medium heat till sugar melts.
Work with a skewer to poke the pound cake within the very top and brush the lemon drizzle on the tepid pound cake.
Let it cool completely before serving.