Food

Lemon Poppy Cake

February 9, 2016

[:en]

For some reason, I’ve always had a preference towards baked treats that include vegetables or fruits rather than straight-up chocolate, vanilla, or any other kind of sweet. I think it’s some part of me that calls for more “natural” and “healthy” goods. Don’t get me wrong though, I absolutely adore chocolate – anything with chocolate makes me very, very happy. The other reason why I prefer vegetable or fruit based baked goods is because they’re so much more fun to bake with. Think about it, there are so many veggies and fruits out there for you to experiment with (and also there’s only a limited variety of chocolate and one vanilla). That is why I made this lemon poppy cake, and to tell you the truth, I don’t really know what the poppy seeds add to this cake but perhaps I’ll find out one day.

IMG_7632

Ingredients:

2 medium sized eggs

1 stick 1/2 butter, room temperature

2 tablespoons vegetable oil

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3 tablespoons poppy seeds

1 teaspoon lemon zest

1 tablespoon lemon juice

1/3 brown sugar

1/2 cup white granulated sugar

  1. Pre-heat oven to 200°C. Butter a loaf pan or bundt pan.
  2. In a small bowl, whisk together flours, fast, baking soda and baking powder, and lemon zest.
  3. In a larger bowl, with an electric mixer, beat butter and sugars together until light and fluffy. Add one egg at a time, incorporating well. Add the lemon juice (the batter at this point may look slightly bumpy but this is normal). Then add in the vegetable oil and mix.
  4. Pour the dry mixture into the wet mixture and incorporate until everything is blended. And finally add the poppy seeds.
  5. Pour the batter into the pan and bake for 15 minutes then reduce heat to 150°C and bake for an additional 30 minutes. If you think it’s done, insert a toothpick and if it comes out clean then it’s ready.

IMG_7658IMG_7675IMG_7697IMG_7701IMG_7710IMG_7721[:fr]

For some reason, I’ve always had a preference towards baked treats that include vegetables or fruits rather than straight-up chocolate, vanilla, or any other kind of sweet. I think it’s some part of me that calls for more “natural” and “healthy” goods. Don’t get me wrong though, I absolutely adore chocolate – anything with chocolate makes me very, very happy. The other reason why I prefer vegetable or fruit based baked goods is because they’re so much more fun to bake with. Think about it, there are so many veggies and fruits out there for you to experiment with (and also there’s only a limited variety of chocolate and one vanilla). That is why I made this lemon poppy cake, and to tell you the truth, I don’t really know what the poppy seeds add to this cake but perhaps I’ll find out one day.

IMG_7632

Ingredients:

2 medium sized eggs

1 stick 1/2 butter, room temperature

2 tablespoons vegetable oil

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3 tablespoons poppy seeds

1 teaspoon lemon zest

1 tablespoon lemon juice

1/3 brown sugar

1/2 cup white granulated sugar

  1. Pre-heat oven to 200°C. Butter a loaf pan or bundt pan.
  2. In a small bowl, whisk together flours, fast, baking soda and baking powder, and lemon zest.
  3. In a larger bowl, with an electric mixer, beat butter and sugars together until light and fluffy. Add one egg at a time, incorporating well. Add the lemon juice (the batter at this point may look slightly bumpy but this is normal). Then add in the vegetable oil and mix.
  4. Pour the dry mixture into the wet mixture and incorporate until everything is blended. And finally add the poppy seeds.
  5. Pour the batter into the pan and bake for 15 minutes then reduce heat to 150°C and bake for an additional 30 minutes. If you think it’s done, insert a toothpick and if it comes out clean then it’s ready.

IMG_7658IMG_7675IMG_7697IMG_7701IMG_7710IMG_7721[:es]

For some reason, I’ve always had a preference towards baked treats that include vegetables or fruits rather than straight-up chocolate, vanilla, or any other kind of sweet. I think it’s some part of me that calls for more “natural” and “healthy” goods. Don’t get me wrong though, I absolutely adore chocolate – anything with chocolate makes me very, very happy. The other reason why I prefer vegetable or fruit based baked goods is because they’re so much more fun to bake with. Think about it, there are so many veggies and fruits out there for you to experiment with (and also there’s only a limited variety of chocolate and one vanilla). That is why I made this lemon poppy cake, and to tell you the truth, I don’t really know what the poppy seeds add to this cake but perhaps I’ll find out one day.

IMG_7632

Ingredients:

2 medium sized eggs

1 stick 1/2 butter, room temperature

2 tablespoons vegetable oil

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3 tablespoons poppy seeds

1 teaspoon lemon zest

1 tablespoon lemon juice

1/3 brown sugar

1/2 cup white granulated sugar

  1. Pre-heat oven to 200°C. Butter a loaf pan or bundt pan.
  2. In a small bowl, whisk together flours, fast, baking soda and baking powder, and lemon zest.
  3. In a larger bowl, with an electric mixer, beat butter and sugars together until light and fluffy. Add one egg at a time, incorporating well. Add the lemon juice (the batter at this point may look slightly bumpy but this is normal). Then add in the vegetable oil and mix.
  4. Pour the dry mixture into the wet mixture and incorporate until everything is blended. And finally add the poppy seeds.
  5. Pour the batter into the pan and bake for 15 minutes then reduce heat to 150°C and bake for an additional 30 minutes. If you think it’s done, insert a toothpick and if it comes out clean then it’s ready.

IMG_7658IMG_7675IMG_7697IMG_7701IMG_7710IMG_7721[:]

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