Surrender to the allure of this Lemon Poppy Seed Delight Cake, a perfect blend of zesty lemon and nutty poppy seeds in a cake that’s tender and rich in flavor.
Ingredients:
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup milk
- Juice and zest of 1 small organic lemon
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 2 tablespoons poppy seeds
Instructions:
- Ready the Gugelhupf mold by greasing it with butter and lightly dusting it with flour. Preheat your oven to 160°C (320°F) with the convection setting on.
- Begin the batter by beating the eggs and sugar to a fluffy lightness with a mixer. Pour in the oil, milk, lemon juice, and zest, combining them until well mixed.
- Stir the poppy seeds into the mix, ensuring they’re evenly spread throughout the batter.
- Gently mix in the flour and baking powder, stirring just enough to combine into a smooth batter.
- Pour this batter into your mold, leveling the top. Place in the oven and bake for 40-45 minutes, or until a skewer comes out clean from the center.
- After baking, rest the cake in the mold for a bit before turning it out onto a cooling rack to cool down completely.
- Once cool, sprinkle a dusting of powdered sugar over the top for a sweet finish.
Serve and enjoy this Lemon Poppy Seed Delight Cake, a perfect companion to your afternoon tea or as a sweet treat any time of the day. The lemon’s freshness and the poppy seeds’ subtle crunch come together to create a truly delightful cake. 🍋🍰
