Lemon and Poppy Seed Cake

I don’t have many back to school rituals but one thing I always, always crave when Autumn comes around and the leaves turn red is a classic lemon and poppy seed cake.

It might have something to do with the fact that it’s always been a basic in my house when I was growing up (and that the first cake I ever baked by myself was actually a version of this very recipe…).

Or maybe it’s just because the said recipe is absolutely perfect: very moist and extremely versatile, and so easy I don’t even believe it’s possible to mess it up EVER (I’ve tried and still haven’t managed).

Lemon and Poppy Seed cake | Cake + Whisky

Ingredients: 3 eggs, 170g granulated sugar, 160g self-raising flour, 150g melted butter, pinch of salt, zest and juice of 1 lemon, 2 tsp poppy seeds

1. Whisk together the eggs and the sugar

2. Add the flour and the salt and mix thouroughly

3. Pour in the butter and mix again

4. Add the lemon zest and juice and the poppy seeds and mix thouroughly once more

5. Bake for 45 min at 180°C

P.S: Don’t feel like lemon and poppy seed? Then skip them and add litterally ANYTHING ELSE you want instead!

What do you say? Best cake recipe ever or what? 

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Lemon and Poppy Seed Cake

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