POPPY SEED LEMON CAKE

The tiny poppy seed has great nutritional value! It is a rich source of B complex vitamins and contains many plant chemical compounds that have been found to have antioxidant activity.

Ingredients

  • 110 gr whole wheat flour
  • 110 g flour for all uses
  • 100 ml yoghurt
  • 200 gr icing sugar
  • 50 ml sunflower oil (or sesame oil)
  • 50 ml milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seed
  • 3 big eggs
  • Zest from 2 lemons
  • 1/2 teaspoon vanilla extract
  • Flour and butter for the pan

Instructions

  • Preheat the oven to 180 °C.
  • Butter a cake pan and then the flour well.
  • Stir the solids in a bowl. That means the poppy seed, the flour, the baking powder, the salt.
  • In another bowl, whisk together the yogurt, milk, sugar, eggs, lemon zest and vanilla extract.
  • Mix the liquid mixture with the solid ingredients until they are incorporated.
  • Add the sunflower oil to the mixture and mix with a spatula.
  • Transfer the mixture to the buttered form and bake for 45 minutes.

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