Lemon-poppy seed cake

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

1. Heat up the oven to 190'C.
2. Whip the butter and sugar into a white foam structure using a stand alone mixer.
3. Add 1 egg by the time into the butter-sugar mass, while the whipping is on-going.
4. Add in the remaining dry ingredients incl the lemon zest.
5. Whip until the cake mass is homogeneous.
6. Cover a bread form (12x22 cm) with baking paper or drizzle the form with butter.
7. Fill the cake dough into the form.
8. Bake the cake in the middle of the oven at 190'C for 45-60 minutes.
9. Check that the cake is baked using a cake tester.
10. Cool down the cake.
11. Stir the lemon juice and icing sugar into a glazing layer.
12. Cover the surface of the cake with this sugar glaze.
13. Let the glazing dry before the cake is sliced.
14. Enjoy with a cup of tea/coffee :-)