Lemony delight: How to make the perfect poppy seed cake

This cake is a delicious praise of simplicity. Its preparation is very straightforward; you must combine the ingredients and pour them into the mold. The crunchy crust, moist interior, and harmonious combination of lemon and poppy seed will appeal to all household members, regardless of age. It's best to hurry with eating, as it disappears in the blink of an eye.

A tasty cake doesn't have to be complicated to prepare, as exemplified by the mousaka. When adding lemons, remember to scald them well beforehand. If possible, use organic ones without waxed skin. Use eggs at room temperature. This will make them easier to beat and better combined with the other ingredients.

This recipe is perfect for a quick brunch, afternoon coffee, or dessert after dinner. Using the given proportions, you'll prepare enough batter to fill a small cake pan (about 8 inches in diameter) or a loaf pan.

Ingredients:

• 5 oz of soft butter
• 7 oz of brown or white sugar
• 3 whole eggs
• 1 egg yolk
• 4 lemons (zest and juice)
• 2 heaping tablespoons of poppy seeds
• 10.5 oz of cake flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda

Preparation:

1. Beat the butter with sugar until fluffy. This will take about 8 minutes.
2. Gradually add lightly beaten eggs and yolk to the beaten butter, mixing continuously.
3. Mix the batter with the grated zest and juice of 4 lemons and poppy seeds.
4. Sift flour, baking powder, baking soda, and salt in a separate bowl. Gently mix the dry ingredients with the wet ones.
5. Transfer the batter to a prepared form and bake for about an hour at 350°F. Check with a skewer if it is already baked.

After baking, you can drizzle the cake with icing made of powdered sugar and lemon juice or sprinkle with powdered sugar, but wait until it fully cools down. If you drizzle icing on a warm cake, it will completely run off the surface and won't form a nice, shiny coating. Enjoy!