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Lemon Poppy Cake

Lemon Poppy Cake


  • 250g butter
  • 270g sugar
  • 400g plain flour
  • 10g baking powder
  • 60g poppy seeds
  • 1 tsp lemon oil
  • 2 lemon zested
  • 300ml buttermilk
  • 4 egg yolks
  • 8 egg whites


Whip butter and sugar, add egg yolks and beat until fluffy. Add the buttermilk, lemon zest and lemon oil. Fold in sifted flour and baking powder. Whip egg whites to soft peak and gently fold together. Bake at 170°C for about ½ hour. Ice with lemon icing and candied lemon zest and serve with blueberry's and fresh cream.          

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