Lemon and poppy pair wonderfully in this simple yet delicious cupcake. It is very easy to bake this cake with the most common ingredients. We need:
Lemon Poppycake
Sugar - 200g
Lemon zest - 2 tbsp
Butter - 200g
Eggs - 4pcs
Milk - 20g
Lemon juice - 60g
Flour - 230g
Baking powder - 6g
Salt - ½ tsp
Filling:
Poppyseeds - 200g
Sugar - 100g
Vanilla sugar - 8g
Milk - 100g
Egg - 1pc
Lemon zest - 1 tsp
Fudge:
Powdered sugar - 150g
Lemon juice - 25g
For the filling, combine poppyseeds, sugar, vanilla sugar and milk. Cook over low heat with constant stirring until all the liquid has evaporated (about 10 minutes). Remove from heat and let cool. Then add the egg and lemon zest and stir.
In a bowl, grind the sugar and lemon zest, add butter (room temperature), beat until a light fluffy mass is formed. Add one egg (room temperature) after each addition and beat well. Pour in milk and lemon juice, mix. Sift flour with baking powder, add salt and mix thoroughly with a silicone spatula so that there are no lumps.
Cover the mold (my mold is 26x11) with parchment paper. Put ⅓ part of the dough in a mold (for convenience, you can use a pastry bag), spread ½ part of the poppy filling on top. Then the second layer of dough and filling. Put the remaining dough on top, flatten and put into the oven.
Bake at 180C on the lowest setting for about 50 to 60 minutes. Check the willingness with a wooden skewer, it should come out of the cake dry.
For fudge, add lemon juice to the powdered sugar, stir and cover the cooled cake.
Bon Appetit!
#poppycake #lemoncake #loafcake
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