Poppy Seed Cake with Lemon Icing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g poppy seeds, round
- 325 ml milk
- 250 g butter
- 200 g suar
- 1 packet vanilla sugar
- 4 egg (s)
- 2 lemon (s), untreated, remove the zest it
- 375 grams flour
- 75 g cornstarch
- 1 packet baking powder
- Fat for the shape
- Breadcrumbs for the mold
- 175 g powdered suar
- 4 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven (top / bottom heat 175 ° C, fan 150 ° C). Bring 200 ml milk to the boil and let the ground poppy seeds soak in it for 10 - 15 minutes.
- Mix the butter, sugar and vanilla sugar until frothy. Stir in the eggs and lemon zest. Mix the flour, starch and baking powder. Stir in alternately with 125 ml of milk. Grease a bundt pan and sprinkle with breadcrumbs. Pour 2/3 of the dough in. Mix the rest of the batter with the poppy seed mixture. Fill onto the light-colored dough and pull through in a spiral with a fork.
- Bake the cake in the preheated oven for 60 - 70 minutes, then let it cool down in the tin. Then turn it out and let it cool down. Mix together powdered sugar and lemon juice. Cover the cake with it and let it dry.
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