Lemon & poppy seeds cake

The lemon-poppy seed association, a classic but still works very well! Here it is in a simple cake, , which will make your happiness for breakfast or snack 😉

 
 
 Prep time : 30 minutes + 55 minutes cooking
 For a 20cm cake :

 

The cake :

 3 eggs
 170g sugar
 Zests of two lemons
 65g lemon juice
 200g T55 flour
 6g baking powder
 50g butter
 60g full cream
 20g poppy seeds
 
 Preheat the oven to 160°C.
 Melt the butter and let it cool.
 Mix the sugar with the zest. Add the eggs, then the lemon juice.
 
 
 
 Add the sifted flour and baking powder, then the butter and cream, whisking between each addition.
 
 
 
 Finish by adding the poppy seeds.
 
 
 
 Pour the batter into the cake pan, and bake for 55 minutes.
 
 
 
 

The punching syrup :

 30g lemon juice
 20g powdered sugar
 
 Mix the two ingredients, then soak the cake with the syrup as soon as it comes out of the oven.
 
 
 
 Wait until the cake has cooled before unmolding it.
 
 

The icing : 

90g powdered sugar 
 20g lemon juice 
 A few poppy seeds
 
 Mix the powdered sugar with the lemon juice.
 
 
 
 Pour the icing over the cake on a rack.
 
 
 
 Let it crystallize, then decorate if you wish with some lemon zest and poppy seeds before enjoying!