Poppy seed and lemon cake

A recipe from cooking-ez.com

For 1 cake, you will need:

• 1 25 g poppy seeds
• 2 180 g butter
• 3 180 g caster sugar
• 4 200 g egg  ( How to... )
• 5 200 g flour
• 6 10 g baking powder
• 7 5 g fine (or table) salt
• 8 1 lemon
• Total weight: 930 grams

Times:

Preparation	Resting	Cooking	Start to finish
9 min.	1 hour	45 min.	1 hour 55 min.

Step by step recipe

1	Preheat the oven to 300°F (150°C). Lay a sheet of cooking parchment on a baking sheet and spread out 25 g poppy seeds on it. Toast in the oven for just 5 minutes. Leave to cool.
2	Put 180 g caster sugar and 180 g butter into a mixer bowl. Start the mixer and beat until evenly mixed.
3	Add 200 g egg, 200 g flour, 10 g baking powder, 5 g fine (or table) salt and the zest of 1 lemon. Continue beating until evenly mixed.
4	Finish by adding the cold toasted poppy seeds. Beat for 1 further minute to mix in thoroughly.
5	Transfer the mixture into a non-stick or well-buttered (or both) tin or mould. It is not essential, but I recommend putting the tin in the fridge for an hour or more to firm up the mixture; this helps it rise better as it cooks.
6	Preheat the oven to 390°F (200°C) and bake the cake for about 40 minutes.
7	Turn the cake out gently and leave to cool on a wire rack before serving.

Remarks

Do take care not to over-toast the poppy seeds. They are very small, so 5 minutes is plenty long enough.
For a more intense lemon flavour, add a little more lemon juice.

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