If you are looking for something sweet, traditional, yummy, easy to make, and that will stay perfect for three days, you are at the right place! Another excellent choice on lesmenusplaisir for the lemon cake lovers is my Poppy Seed Lemon Cake. I like to bake them in mini cake moulds: not only they look cute but the slices’ size are perfect at teatime or if you are having brunch.
Allow 30 minutes to cool down before pouring the icing
- 200 g flour
- 160 g salted butter
- 200 g icing sugar
- 3 eggs
- 3 organic or pesticide-free lemons
- ½ pack yeast
- Step 1 Pre-heat the oven to 180°. Wash the lemons, grate two of them to collect the zests. Squeeze the juice of the 3 lemons and melt the butter in a pan. Pour all but 1 TBS of the juice in a large bowl. Set the 1 TBS aside for the icing. Add the flour, the zests, 100 g sugar, and the yeast. Beat the eggs and add them to the dough. Thoroughly blend the ingredients together until the dough feels homogenous.
- Step 2 Pour it in the 3 mini cake moulds or in one regular cake mould and bake for 25 to 30 minutes. Check the heat and lower the temperature to 160° if necessary. The cake is done when the blade of your kitchen knife comes out dry.
- Step 3 THE ICING: mix the lemon juice with the rest of the icing sugar, until you get a creamy paste. When the cake is done, allow a few minutes to cool down before unmoulding. Wait until complete cooling to cover with icing, and slice when the icing is dry.