Lemon and Poppy seed cake

Lemon and Poppy seed cake
Prep: 15 min      Cooking time: 30min     Serves:12

Ingredients:

• 85 g  butter softened at room temperature
• 150g sugar
• Zest of half a lemon
• 15 g poppy seeds
• 165 ml milk
• 235g flour
• 2 tsp baking powder (baking powder)
• ½ tsp salt
• 3 eggs white
• 
  
• * Syrup: Juice and zest of one lemon and 50g sugar
• * Frosting: The juice of one lemon
• 200g icing sugar

Preparation:

Preheat oven to 350F

Mix with electric mixer, soft butter, lemon zest and poppy seeds.

Add milk, mix well (it is normal that the mixture is slightly grainy).

Mix in a bowl, flour, baking powder and salt.

Add this mixture in 3 parts.

Beat well until all is well mixed and fluffy.

Beat the egg whites until stiff.

Gently fold the whites into the dough to obtain a homogeneous mix but not too long. 

Pour into a loaf pan (9x5 in) buttered and floured and bake for 30-40 mm. 

In the meantime, prepare the syrup: bring to boil 100 ml water with juice, zest and sugar. Reduce by half and continue boiling. Pour over the cake right out of the oven.

When the cake is cold and mold, prepare the icing: Mix icing sugar and lemon juice until a thick but flexible that you can spread it easily (if not, add a little water). Pour over cake and decorate with a few poppy seeds.

Reference: Inspired by EstherB