Poppyseed cake with lemon icing
Poppyseed cake with lemon is a true classic. It is easy to make and the lemon icing makes the poppyseed cake extra sweet and good.
Ingredients
Poppyseed cake
125 g butter at room temperature
200 g Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
3 eggs
210 g plain flour
1 1/2 tsp baking powder
3 tbsp blue poppyseeds
100 ml crème fraîche
Juice of 1/2 lemon
Icing
120 g Dansukker Icing Sugar
Juice of 1/2 lemon
Garnish
Zest of 1 lemon, preferably organic
Fresh blueberries
Instructions
Preheat oven to 175 °C.
In a mixing bowl, whisk the butter, sugar and vanilla sugar until fluffy. Whisk in the eggs one at a time.
Combine the flour, baking powder and poppyseeds in a bowl, and carefully fold into the butter mixture. Stir in the crème fraîche and lemon juice.
Pour the mixture into a greased and lightly floured 2 litre baking tin. Bake in the lower part of the oven for approx. 50-60 minutes. Test with a wooden skewer.
Allow to cool. Mix the icing sugar with the lemon and drizzle over the cake. Garnish with finely-grated lemon zest and fresh blueberries.
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