Cake au citron et aux graines de pavot (le meilleur)
A delicious lemon cake with poppy seeds that is moist and flavorful.
Equipment
- loaf pan
- Electric mixer
Ingredients
Lemon Cake
- 265 g unbleached all-purpose flour
- 15 ml poppy seeds
- 10 ml baking powder
- 115 g unsalted butter, softened
- 265 g sugar
- 3 lemons, finely grated zest
- 3 eggs
- 125 ml lemon juice
- 60 ml milk
Lemon Glaze
- 130 g icing sugar
- 30 ml lemon juice
Instructions
Lemon Cake Preparation
- Place the oven rack in the center of the oven. Preheat oven to 180°C (350°F). Grease a 25 x 10 cm (10 x 4 in) loaf pan with a 1.5 L (6-cup) capacity. Line the pan with parchment paper, allowing it to overhang on two sides.
- In a bowl, combine the flour, poppy seeds, and baking powder.
- In another bowl, cream the butter, sugar, and lemon zest with an electric mixer. Add the eggs and mix until smooth.
- Gradually add the dry ingredients, alternating with the lemon juice and milk. Pour the batter into the prepared pan.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. Remove from the pan.
Lemon Glaze Preparation
- In a bowl, mix the powdered sugar with the lemon juice until the glaze is smooth.
- Place the lemon bread on a serving plate. Pour the glaze over the bread.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg
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