Lemon Poppy Seed Cake | Tea Cake
This is a very easy and delicious light and fluffy cake, perfect with a cup of tea or a lemonade.
Ingredients
- 100 g sugar
- 100 g oil I used neutral sunflower oil and olive oil
- 100 g sour cream or yogurt
- 250 g flour
- 2 eggs
- 1 untreated lemon
- 30 g poppy seeds
- 50 g milk
- vanilla
- salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Frosting:
- 50 powdered sugar
- 1 Tbsp. lemon juice
Instructions
- Preheat the oven to 180°C.
- Line a 17x8x8 cm baking tray with silicon mat or parchment paper.
- Heat the milk together with the vanilla and pour it over the poppy seeds.
- Beat the eggs with the sugar, zest of the lemon and salt, until a little fluffy.
- Add slowly the oil, and then the sour cream or yogurt.
- Add the juice of the lemon.
- Add half of the flour and mix just a little.
- Then add the other half of the flower with the baking soda and baking powder and mix with a spatula just until combined.
- Pour in the baking tray and insert into the preheated oven for 50 min or until an inserted toothpick will come out dry.
- Leave to cool 5 min in the tray. Take out and leave to cool on a rack.
- For the drizzle mix the powder sugar with lemon juice to get a runny consistency. Pour over the still warm cake.