Lemon sponge cake with poppy seeds

I think there is no better way to start a Monday than with a lemon poppyseed sponge cake. Especially if it is home and it has all the flavor of good things.

This recipe does not have many complications although it is important that the mould be well prepared so that the cake does not break when we are going to unmold it.

It is interesting that each one knows how their molds work. In my case there is a bit of everything; I have an elongated one that you always have to put greased baking paper on it because there is no way to unmold a cake without it sticking. However, the one I have used today just by greasing it is enough.

The funny thing about it is that they are both from the same brand, bought at the same time. The only difference is that one is a few inches longer than the other. When in doubt, I recommend that you line your mold with greased greaseproof paper. For this type of mold it is fantastic.

All the poppy seeds they are easy to find in health food stores or organic food stores. Or at the market stalls where spices are sold. They will serve to give a slightly crunchy texture to our lemon sponge cake.

Lemon sponge cake with poppy seeds

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With this cake you can enjoy a simple and homemade breakfast.

• Mayra Fernandez Joglar

• Recipe type: breakfast
• Calories: 380
• Rations: 8

• Preparation time: 45M
• Cooking time: 5M
• Total time: 50M

Ingredients

• 150 g de azúcar blanquilla
• 50 g of light muscovado sugar
• The zest of 2 lemons
• 3 eggs at room temperature
• 260 g Greek yogurt
• 220 g flour
• 15 g of baking powder (see recipe here)
• 1 pinch of salt
• 100 g oil
• 30 g of poppy seeds
• Butter or oil to grease the pan

Preparation

1. We will start by starting the oven at 180º so that it warms up. We grease an elongated mold and sprinkle it with flour. We remove the excess that has not stuck.

2. We wash the lemons well, grate them and put in the glass together with the two types of sugar. We program 10 seconds, speed 9.

3. We place the butterfly on the blades and add the eggs. We beat them for 3 minutes, speed 3 1/2.

4. Next we add the yogurt and beat for 1 minute, speed 3 1/2.

5. Mix and sift the flour, yeast and salt. We add it to the glass and mix for 10 seconds, speed 1 1/2.

6. We add the oil and the poppy seeds. We integrate programming 20 seconds, speed 1 1/2.

7. We pour the dough into the mold that we had prepared. We put in the oven for 40 - 45 minutes or until the stick comes out clean when punctured. After we remove it, we let it cool down a bit. To unmold it, it is best to pass a rigid spatula along the edges to detach it. We turn it over and carefully we remove the mold. We turn the cake over and let it cool on a wire rack.

Equivalences with TM21

More information - Basic recipe: homemade baking powder