Lemon poppy seed cake: A simple yet delightful treat for all

This cake is a delicious ode to simplicity. Its preparation is very straightforward; you just need to combine the ingredients and pour them into the mould. 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. When adding lemons, remember to scald them well beforehand. If possible, use organic ones that don't have waxed skin. Use eggs at room temperature. This will make them easier to beat and better combine with the other ingredients.

Perfect for a quick brunch, afternoon coffee, or as a dessert after dinner. From the given proportions, you'll prepare enough batter to fill a small cake pan (about 20 cm in diameter) or a loaf pan.

Ingredients:

• 140 grams of soft butter,
• 200 grams of brown or white sugar,
• 3 whole eggs,
• 1 egg yolk,
• 4 lemons (zest and juice),
• 2 heaping tablespoons of poppy seeds,
• 300 grams 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. In a separate bowl, sift flour, baking powder, baking soda, and salt. Gently mix the dry ingredients with the wet ones.
5. Transfer the batter to a prepared form and bake for about an hour at 180°C. Check with a skewer to see if it has already been 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!