Poppyseed Lemon Sponge Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 250 g butter or mararine
- 150 grams sugar
- 1 pinch (s) salt
- 4 egg (s)
- 400 g wheat flour
- 1 packet baking powder
- 125 ml milk, approx
- 250 g poppy seed bakin
- 1 lemon (s), (untreated)
Print Recipe
Pin Recipe Instructions
- Mix the butter with sugar and salt until foamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in the milk. Divide the dough in half. Mix in the poppy seed bakery well under one half. Mix the second half with the juice of the squeezed lemon and the grated zest.
- Take the oven rack out of the oven and place the glasses on it.
- Grease the bottom of the jars with oil or soft margarine. Pour about 2 tablespoons of the poppy dough into each glass, then add 2 tablespoons of lemon batter and finally the poppy dough again. You can also fill in the dough half and half.
- Slide the cold oven rack with the glasses onto the bottom rail of the oven.
- Bake at 160 ° C for approx. 40 minutes.
- Immediately after baking, close the jars tightly with the twist-off lids that have been rinsed hot beforehand.
- The cakes in the jar can now be kept for about 4 months if stored in a cool place.
- Of course, the dough can also be baked in a loaf pan, etc.
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