A few days ago, a friend of mine gave me this little piece of sunshine from her garden. The weather in California is particularly good for citrus trees. There is a lemon tree on every block in San Francisco, and every time I see one, I cannot help thinking of all the delicious things I could make with lemons. This is why I am now sharing this recipe, so that you can all enjoy it as well! Personally, I like to add a couple of tablespoons of poppy seeds to give it a special touch of flavor.
If you try out this Lemon Poppy Cake, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Lemon Poppy Cake
- 2 eggs
- 180 gr vegetable oil
- 230 gr yogurt (whipping cream or whole milk)
- Zest of 1 lemon
- 100-120 gr lemon juice
- 300 gr all-purpose flour
- 3 tsp baking powder
- 220 gr white sugar
- 1 1/2 tbsp poppy seeds
- Preheat oven at 180°C/350°F. Grease and flour a springform pan.
- In a large bowl, mix eggs, oil, yogurt, sugar, lemon zest and juice. Add the sifted flour and baking powder. Mix well, add poppy seeds and mix to combine.
- Pour into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for a few minutes and turn out onto a wire rack.