Lemon plumcake with poppy seeds Quick and easy recipe
Lemon plum cake with poppy seeds : today I propose an American dessert that has always intrigued me Lemon poppy seed pound cake; it has the base of a classic plum cake, but with the addition of poppy seeds and lemon zest, the lemon icing (optional) makes the dessert even more special, it can also be prepared without poppy seeds and icing for a genuine breakfast perfect for children and older children! Now I won't leave the plumcake anymore, it's the most practical thing to prepare for everyday breakfast, but with many variations to never get bored! Try it!
Also try: Chocolate Chip Plumcake, Classic Soft Plumcake and Nutella Plumcake
- 150 grams of flour 00
- 1 jar of citrus or white yogurt
- 50 gr of potato starch
- 3 large eggs
- 160 grams of sugar
- 100 ml of sunflower oil
- 2 untreated lemons
- 1 sachet of baking powder
- 1 sachet of vanillin
- 1 pinch of salt
- 3 tablespoons of poppy seeds
FOR THE FROSTING (optional)
- 4 tablespoons of powdered sugar
- 2 tablespoons of lemon juice
How to make lemon plumcake with poppy seeds
The first thing to do is put the 3 tablespoons of poppy seeds in a non-stick pan, let them toast for a few minutes. Turn off and set aside. Put the eggs, lo sugar, the pinch of salt, the grated peel of the two lemons, and whip everything for 5 minutes, until the mixture becomes swollen and fluffy
add theoil flush
2 tablespoons of flour with the addition of the starch he was born in baking powder sifted, continue to mix with the whisk
add it by spoonfuls yogurt, mix again
and finally add the remaining flour and poppy seeds, one last stir
pour the mixture into a greased and floured plumcake mold, also add a sheet of parchment paper and two transversal strips to the base in order to better extract the cake at the end of cooking
Bake at 160 ° in a preheated oven for 35-40 minutes, if the surface becomes sorry quickly cover by placing a sheet of aluminum foil on the cake. At the end of cooking, do the toothpick test to check that the inside is dry. Remove from the oven and let cool for a few minutes before removing from the mold.
FOR THE FROSTING:
Use 4 tablespoons of powdered sugar and dissolve it with one or two tablespoons of lemon juice, the consistency should be thicker than liquid. Pour the icing on the plum cake and your lemon plum cake with poppy seeds is ready.
PERFECT MATCH: Hot tea with lemon, Asti Spumante
For the wine pairing I consulted the site www.bodegasdevino.org
Lemon plum cake with poppy seeds
Enjoy your meal!