I recently got a beautiful new cake plate from local ceramist Leena Kouhia. I knew I needed to make a cake as soon as possible and decided to to whip up a lemon poppy seed cake. This cake is incredibly easy to make and also freezes well. I don’t have the patience for delicate precise decoration and prefer this rustic look!
Lemon poppy seed cake – serves 6 to 8
2.5 dl/ 250 ml plant based milk
zest of 3 lemons
3 tbsp lemon juice
1 tbsp white wine vinegar
100 g sugar
0.8 dl/ 80 m oil
30 g poppy seeds
260 g flour
1 tsp baking soda
1 tsp baking powder
a good pinch of salt
250 g icing sugar
1 Lemon, zest to decorate and lemon juice to make the icing
poppy seeds and a handful of chopped pistachios to decorate.
Preheat your oven to 165 degrees c. and grease and line a 22 – 23cm loose bottomed round baking tin.
In a small bowl lightly whisk together the milk, zest, lemon juice, vinegar, sugar, poppy seeds and oil.
In a separate larger bowl sift together the flour, baking powder, baking soda and salt. Add the milk mixture and quickly whisk together until just combined.
Pour the batter into your prepared ban and bake in the oven for 40 – 45 minutes, or until an inserted skewer comes out clean. Set to one side to cool.
Once cool sift the icing sugar into a bowl. Add lemon juice bit by bit, until you have a thick smooth icing. If you don’t have enough juice, you can always add a little water. Smooth over the cake and decorate with lemon zest, poppy seeds and chopped pistachios.