Lemon and Poppy Seed Cake by @lesgourmandisesdeloubna
8 servings
π₯
240 ml
Yogurt
π₯
4
Eggs
π
200 g
Sugar
π§
1 pinch
Salt
π
2
Lemon Zest
π»
240 ml
Sunflower Oil
πΎ
360 g
Flour
π§
11 g
Baking Powder
π±
20 g
Poppy Seeds
π
2
Lemon Juice
π§
240 ml
Water
Preparation Steps
Step 1/9
Empty the yogurt pot to use as a measuring cup.
Step 2/9
Beat 4 eggs with 1 pot of sugar and a pinch of salt until the mixture triples in volume.
Step 3/9
Add the zest of 2 untreated lemons.
Step 4/9
Add 1 pot of oil and the yogurt. Beat.
Step 5/9
Add 3 pots of sifted flour, 1 packet of baking powder, and 2 tbsp of poppy seeds. Mix.
Step 6/9
Pour the batter into a buttered and floured mold. Make a line in the middle with an oiled spatula.
Step 7/9
Bake at 175Β°C for about 40 minutes.
Step 8/9
Squeeze the juice of 2 lemons, add 1 pot of water and 1 pot of sugar. Boil for 10 minutes. Cool.
Step 9/9
Check the baking with a toothpick. Poke and soak the cake with the cooled syrup.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
40 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@lesgourmandisesdeloubna
Origin
Cuisine
French
Geographic
France, Γle-de-France
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos