Ingredients and Weight:
- All-purpose flour: 1 3/4 cups (218 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 2 teaspoons (8 g)
- Salt: 1/2 teaspoon (2 g)
- Poppy seeds: 1/4 cup (20 g)
- Milk: 3/4 cup (180 ml)
- Unsalted butter, melted: 1/2 cup (113 g)
- Large eggs: 2
- Lemon zest: 1 tablespoon
- Lemon juice: 1/4 cup (60 ml)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- In a separate bowl, whisk together the milk, melted butter, eggs, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 200 per serving
- Carbohydrates: 25 g
- Protein: 4 g
- Fat: 10 g
Dish Characteristics:
- Moist and fluffy
- Bursting with lemon flavor
- Studded with crunchy poppy seeds
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This cake is a refreshing twist on a classic! The lemon and poppy seeds are a perfect combination."
- "I love how easy this cake is to make. It's perfect for when I want a sweet treat but don't have a lot of time."
- "The lemon flavor is subtle yet noticeable, making this cake both delicious and elegant."
- "I've made this cake several times now, and it always turns out perfectly. It's a favorite with my friends and family."
- "I highly recommend this cake to anyone who loves lemon desserts or quick and easy baking."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough cake.
- If you don't have poppy seeds on hand, you can substitute them with chia seeds or flax seeds.
- For a richer flavor, use brown sugar instead of granulated sugar.
- To make a glaze, combine 1 cup of confectioners' sugar with 2 tablespoons of lemon juice and 1 tablespoon of milk. Drizzle the glaze over the cooled cake for a sweet and tangy finish.
