Lemon Poppy Seed Cake
Hello my foodies,
Today, I'm back with a new recipe that's quick and easy to make.
It's been a while since I wanted to try this recipe, the lemon poppy seed cake because I'm intrigued by the seeds.
Lately I went to the organic store, I took my poppy seeds to make this famous cake.
As usual I have reduced the amount of sugar, I replaced butter by oil, I divided by 2 the amount of eggs and I added my favorite ingredient, yogurt to compensate for the decrease in the amount of eggs.
Frankly the cake was super good, everyone loved it as always mdr, perfect for the kids snack ready in less than an hour everything I love lol.
Oh yes, I wanted to come back to a mistake I made in the yoghurt recipes where I use the yoghurt pot as the unit of measurement. Many people have asked me to convert to grams, which I do but I made a mistake converting the 125 gr yoghurt pot containing flour to about 85 gr. In every recipe where I would use a yoghurt pot as a unit of measurement, I would put a conversion table in grams to help you, small closed parenthesis.
Go discover my little recipe,
LEMON POPPY SEED CAKE RECIPE
Utensils required :
1 large lemon
- 1 jar of yoghurt or Greek yoghurt 125g
- 1 tablespoon poppy seeds
200g of flour
100g powdered sugar (if you like sugar add 30 gr)
100ml of sunflower oil
- baking power 11 gr
Preheat the oven to 180°C or Th.6.
Separate the whites from the yolks. Beat the egg whites until stiff and set aside.
In another bowl, beat the yolks and powdered sugar.
Add the yoghurt and mix.
Add the flour and baking powder to the yolks and mix. Add the oil, lemon zest and juice (I only add the lemon zest) and mix again.
Stir the egg whites and poppy seeds into the dough with a maryse.
Pour the dough into your buttered and floured cake tin and bake for 35 minutes. Check the baking with the tip of a knife which must come out dry, this step is very important.
I hope you like it. Now it's up to you.
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