This is one recipe which I made long back but never made it to the blog. And for all my readers who love my eggless bakes, I am sorry as this has eggs. I am also planning on an eggless variation of this cake but it will take some time. This is a classic cake which is both tangy and super soft and moist. When Priya brought me some poppy seeds during a meet, I had planned this cake immediately. At that time I was taking orders and was also using eggs in my cakes. So I didn’t have problem baking this. But now I am avoiding eggs completely and so I think there will never be any cakes with eggs in the future. And I also haven’t taken any step wise photos. I had only one photo for this cake and so this is going to be a recipe with just a photo. This cake needs a day before slicing. That helps in intensifying the flavour of lemon. The juice we use to brush the cake adds a nice tang and keeps the cake very moist. So do not cringe on using the juice. If you don’t really want a tangy cake, then go for simple syrup. Boil equal quantities of sugar and water and cool. Use it to brush the cake. The poppy seeds give a nutty texture to the soft cake. The recipe uses cake flour. If you don’t have one, then for every cup of maida/ all purpose flour you use, add one tablespoon of corn flour and mix well. Then use it in the recipe. As it was long back, I have completely forgot the source of the recipe. I have been trying to trace it back to the original recipe but I haven’t yet got the link. Once I get it, will surely update the post with the original link.
For The Cake:
Lemon Zest-1 tbs
Vanilla Extract-1 1/2 tsp
Cake Flour-180 gm
Baking Powder-3/4 tsp
Poppy Seeds-3 tbs
For The Syrup:
Lemon Juice-3 tbs
Icing Sugar-2 tbs
Preheat oven to 175C.
Grease and dust a 7 1/2” * 3 1/2” loaf tin.
Beat together butter, sugar, vanilla and lemon zest for 5 minutes until creamy.
Add one egg at a time and beat until incorporated.
Add poppy seeds and beat until well combined.
Sift together flour and baking powder in a bowl.
Add the flour in the butter mixture and fold in with a spatula.
Transfer dough to the prepared tin and bake in the preheated oven for 45-50 minutes or until a cake tester inserted comes out clean.
Mix together lemon juice and icing sugar.
Once the loaf is out of oven, brush the top with the juice.
After 10 minutes, remove the loaf from pan, and brush all the sides with the juice.
Once the loaf is cool, wrap in cling film and let it undisturbed for 24 hours.
Slice it and enjoy with a cup of tea.