Eggless Lemon Poppyseeds Cake
Eggless Lemon Poppyseeds Cake is a dense moist cake that has a tight crumb, perfect to be serve as an evening cake with a cup of coffee.
Ingredients
For the cake:
- 200 g Maida
- 150 g Granulated Sugar
- 100 g Milk Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- Zest of two lemons
- Juice of two lemons
- 2 tbs Black Poppy Seeds
- 300 ml Milk
- 100 g Melted Butter
- Vanilla
For the Syrup:
- 50 g Sugar
- 50 ml Water
- Juice of one lemon
- Zest of one lemon
For the Glaze
- 100 g Icing Sugar
- 1-2 tbs Lemon Juice
- Zest of one lemon
Instructions
- Preheat oven to 180°C.
- Add zest of lemon to granulated sugar and grind it into a fine powder.
- In a bowl, mix together maida, powdered sugar, milk powder, baking powder and baking soda.
- Add poppy seeds and mix well.
- Add melted butter, lemon juice, milk and vanilla essence.
- Mix to form smooth batter.
- Pour the batter into a 7.5" loaf tin which is greased and lined with parchment.
- Take room temperature butter in a piping bag and make a line of butter in the centre of the cake batter.
- Bake in preheated oven for 45-50 minutes or until a tooth pick inserted comes out clean.
- Let the cake cool for five minutes on the rack.
- Flip it onto the wire rack, remove the parchment and flip it back so that the top of the cake remains on the top.
- Allow it to cool completely.
- Mix together sugar, water, zest and lemon juice and bring to boil.
- Allow it to sit for 10 minutes.
- Place the loaf cake in the same tin as you baked. Pour the warm syrup all over the cake including the sides.
- Cover with cling film and set aside for 3-4 hours.
- Mix the icing sugar, zest and lemon juice to make a thick glaze of dropping consistency.
- Pour the glaze over the cake, top with some slivered pistachios and allow it to sit for 10-15 minutes or until the glaze is dry to touch.
- Slice it up and serve.