- 2½ cups plain flour
- 1 tbs baking powder
- 3-4 eggs (I used 4 small ones)
- ½ cup of milk
- 1 cup golden caster sugar
- 2 tbs vanilla sugar
- 125g / ½ bar of unsalted butter
- zest from 1 large lemon
- juice of 1 large lemon (⅓ cup)
- ⅓ cup poppy seeds
- + 2 tsp of butter or some oil to grease the tins
- mixing bowl
- small non-stick saucepan
- two 11×22 cm (4.5 x 8.5 in) non-stick loaf tins
- wooden skewer
- Melt butter and leave it aside to cool down.
- In a bowl combine flour, baking powder, lemon zest, vanilla sugar, and caster sugar.
- Gradually add melted butter, milk and eggs.
- At the end fold in also lemon juice.
- Pour mixture into buttered tins and bake in the the oven preheated to 160°C (320°F) for about 40-45 minutes.
- Ready cake should have cracks on the top, be moist but not sticky inside, use skewer to check.
- Remove cakes from the tin and let them cool down completely before sharing.
Make about 16-20 slices.
Store in the fridge wrapped in aluminium foil or in air tight container.
I’m sending this cake to Ren’s Family Friendly Fridays hosted this month by Solange from Pebble Soup.
This is one of my favorite combination…lemon and poppy seed :)
I would love to have a slice of this cake with a cup of tea…yum!
Hope you are having wonderful week Margot :)
yummy, Ilove lemon with poppy seeds.. perfct for a sunday brunch!!
This looks absolutely delish! It’s been awhile since I have had lemon and poppy seed, it’s high time I have one for weekend tea with friends. I am going to use your recipe. Thanks!
Wonderful! One of my favorite cakes.
By the way, thanks for the feature! :-D