Lemon Poppy Seed Cake

Ingredients

Butter 120g

Eggs 2

Sour cream 90g

Sugar 100g

Poppy seeds 50g

Lemon zest 1 tsp

Lemon juice 25ml

Vanilla sugar 10g

Baking powder 1 tsp

Salt 1/4 tsp

Flour 140g

Lemon juice 1 tbsp

Soak the poppy seeds in boiling water for 10 minutes, then strain through a sieve, allowing the water to drain completely. Grease a baking pan with butter and lightly dust with flour. Preheat the oven to 180 degrees Celsius.

Whip the butter with sugar and vanilla sugar until white and fluffy. Beat in the eggs one at a time (add the second egg only when the first is completely beaten with the butter). 

Add salt, lemon zest and juice, sour cream, and poppy seeds. Mix with a spatula (do not use a mixer at this stage). Sift the flour and baking powder mixture on top. Gently stir with a spatula until the batter is smooth and lump-free. Pour the batter into the pan. Bake for 35-40 minutes, testing for doneness with a wooden toothpick.

Transfer the finished cake to a wire rack, let it cool slightly, then brush with lemon juice mixed with 2 tablespoons of water. You can drizzle the top with icing sugar.

Enjoy!