I have located this recipe on lemon-poppy seed cake in the magazine "Isabellas" (issue 01/2017), and I found the use of poppy seeds quiet interesting for a Danish cake recipe ! For me the use of poppy seeds are much more common in German cakes, while we more often use poppy seeds in bread rolls in Denmark.
I have made no modification to the cake recipe. The taste in this cake of lemon is great, so I can only recommend you to try it in your own kitchen.
Lemon-poppy seed cake: - 1 cake
- 175 butter - soft
- 200 g sugar
- 3 eggs
- 50 g almond flour or 50 g almond churned into flour size
- 50 g poppy seeds
- pinch of salt
- 1½ teaspoon baking powder
- 1 teaspoon vanilla sugar
- 1 organic lemon - zest and 2 tablespoon lemon juice
- 100 g icing sugar
- Heat up the oven to 190'C.
- Whip the butter and sugar into a white foam structure using a stand alone mixer.
- Add 1 egg by the time into the butter-sugar mass, while the whipping is on-going.
- Add in the remaining dry ingredients incl the lemon zest.
- Whip until the cake mass is homogeneous.
- Cover a bread form (12x22 cm) with baking paper or drizzle the form with butter.
- Fill the cake dough into the form.
- Bake the cake in the middle of the oven at 190'C for 45-60 minutes.
- Check that the cake is baked using a cake tester.
- Cool down the cake.
- Stir the lemon juice and icing sugar into a glazing layer.
- Cover the surface of the cake with this sugar glaze.
- Let the glazing dry before the cake is sliced.
- Enjoy with a cup of tea/coffee :-)