Lemon Poppy Seed Loaf Cake

Von Bruno Albouze · 75 Min.

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Zubereitung

1. Preheat the fan oven to 325°F/160°C. Butter and flour a loaf pan, or line it with parchment paper.
2. In a separate bowl, sift together the flour and baking powder.
3. Beat the eggs, sugar and salt on high speed until pale and fluffy, about 2 minutes. Add the sour cream and mix just until combined.
4. Add the lemon zest and the sifted dry ingredients. Mix on low speed just until combined and no streaks of flour remain.
5. Stir in the melted butter, then the poppy seeds.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55 minutes, until the top is golden and a skewer inserted into the center comes out clean. Remove from the oven and let stand for 5 minutes.
8. Poke several holes all over the warm cake with a bamboo skewer. Slowly drizzle half the lemon syrup over the top, letting it soak in completely, then repeat with the remaining syrup.
9. Rest the cake for 10–15 minutes, then turn it out of the pan and let it cool completely to room temperature before cutting.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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