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Lemon and poppy seeds cake

September 4, 2015 By Mandarina Leave a Comment

Lemon & poppy seeds cake

Lemon and poppy seed cake is one of my favorites. It is super moist, rich and easy to make. The lemon juice and zest gives it a wonderful fresh flavor and the poppy seeds add a little bit of crunchiness.

Lemon and poppy seeds cake is like a synonym to spring for me, because of its nice bright color and fresh taste. I believe it has a right balance between tart and sweet, but if you are not a fan of tart flavor you may need to cut a little bit in the lemon juice. I use olive oil instead of butter, because I love how well it matches with lemon flavor and add a little bit of vanilla, to enrich the taste. I usually serve it without any topping, but if you are feeling naughty , you may add a layer of cream cheese frosting.

I switch between baking it in a bundt cake form to muffins quiet often. It’s delicious both ways, so the choice is yours.

Lemon & poppy seeds cake

Lemon & poppy seeds cake



Lemon & poppy seeds cake
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Lemon and poppy seeds cake

Ingredients

Cake

  • 3 large eggs
  • The juice and zest of 2 small lemons (you may use only one, in case you prefer it less lemony flavored)
  • 1  tsp vanilla extract
  • 1/2 cup olive oil
  • ¾ cup yogurt
  • 1 cup sugar
  • 2 & 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/3 cup poppy seeds
  • A pinch of salt

Frosting (optional)

  • 250 g mascarpone
  • 30 g butter
  • 1 tbs honey
  • 1 tsp poppy seeds

Instructions

  1. Butter a 22 cm bundt cake tin or a regular muffin tin (12 muffins) and preheat oven at 180 degrees Celsius.
  2. Mix the flour, baking powder, salt, lemon zest, vanilla and poppy seeds. Set aside.
  3. Mix the eggs and sugar until smooth and creamy. Add the lemon juice and beat on medium-high speed until combined. Then add the olive oil and yogurt, and beat again.
  4. With the mixer on low speed, add the dry ingredients in three additions, mixing each addition just until incorporated (be careful not to over-mix).
  5. Pour the batter evenly into the pan.
  6. Bake until a toothpick inserted into the cake comes out clean. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
  7. Remove from the pan and let it cool completely.
  8. As I previously mentioned I prefer it without frosting, but in case you like it, you may top it with a cream cheese layer.
  9. Cream the butter, mascarpone cheese and honey.
  10. Spread it on top of the cake and sprinkle with poppy seeds if you like.

Notes

1 cup = 1 standard cup, 240 ml volume

Related

Filed Under: Fast & Easy, Recipes, Sweet Tagged With: cake, easy rec, easy recipe, food love, food revolution, food revolution albania, happiness is homemade, lemon, lemon and poppy seeds cake, mandarina, mandarina yum, tasty, yummy

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Welcome to Mandarina Yum!

mmMy name is Ejona Varangu and I am a full time researcher in the telecommunication industry, and part time food blogger. I blog from a small apartment in Tirana, Albania, where I live with my better half and our two cats Weirdo and Pixel.

I started cooking in late 2013, when I decided to live alone, and I missed the great homemade dishes that my mum prepared, before that, I couldn’t even boil an egg by myself. Little by little I started experimenting with new ingredients and techniques and I loved every single minute of it. Find out more…

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