Cooking process
Try to make a homemade cupcake with poppy and sweet lemon impregnation for this surprisingly simple recipe.
Lemon and poppy are perfectly combined in this fragrant, sweetly, tender with a slightly damp cake structure.
Prepare the food and start preparing a lemon cake with poppy seeds.
We rub on a fine grater zest with 2 lemons, so that only the upper yellow layer is removed.
We combine sugar, butter, vanilla sugar and beat the mixer a little.
Alternately enter one egg at a time, whisk until smooth.
Now enter the lemon zest and milk. Mix with a mixer.
In another container, combine the poppy, flour and baking powder, mix.
Pour out the mixed dry ingredients.
Beat only before combining the ingredients. The dough turns out rather thick.
The shape size of 24×10 or 28×10 is oiled. We shift the dough from the container into the mold, level the top. We put in a preheated to 170 degrees oven and bake for about 50-60 minutes. Check for a dry skewer in the center of the cake.
While the cake is being baked, we will weld the syrup for impregnation. Squeeze juice from lemons, add sugar. We put on fire, cook on medium heat until sugar dissolves. Then remove from the plate, cool and add cognac.
Bake the cake from the oven and immediately pierce the wooden skewer to the bottom of the entire surface. Directly in the form, we evenly water the cake with cooked impregnation. Cool the cupcake and remove it from the mold. While the impregnation has not dried out, you can sprinkle the cake with almond petals or crushed nuts, or poppy seeds.
Fragrant fragrant gentle lemon cake with poppy seeds is ready.
Lemon cake with poppy seeds
Try to make a homemade cupcake with poppy and sweet lemon impregnation for this surprisingly simple recipe.
Ingredients
Flour – 200 g
Butter (room temperature) – 160 g
Sugar – 160 g
Poppy – 30 g
Egg – 3 pieces.
Milk – 3 tablespoons.
Vanilla sugar – 1 tsp.
Baking Powder – 9 g
Zedra – with 2 medium lemons
Impregnation:
Lemon juice – 100 ml
Sugar – 100 g
Cognac (optional) – 1-2 tsp.
Cooking process
Try to make a homemade cupcake with poppy and sweet lemon impregnation for this surprisingly simple recipe.
Lemon and poppy are perfectly combined in this fragrant, sweetly, tender with a slightly damp cake structure.
Prepare the food and start preparing a lemon cake with poppy seeds.
We rub on a fine grater zest with 2 lemons, so that only the upper yellow layer is removed.
We combine sugar, butter, vanilla sugar and beat the mixer a little.
Alternately enter one egg at a time, whisk until smooth.
Now enter the lemon zest and milk. Mix with a mixer.
In another container, combine the poppy, flour and baking powder, mix.
Pour out the mixed dry ingredients.
Beat only before combining the ingredients. The dough turns out rather thick.
The shape size of 24×10 or 28×10 is oiled. We shift the dough from the container into the mold, level the top. We put in a preheated to 170 degrees oven and bake for about 50-60 minutes. Check for a dry skewer in the center of the cake.
While the cake is being baked, we will weld the syrup for impregnation. Squeeze juice from lemons, add sugar. We put on fire, cook on medium heat until sugar dissolves. Then remove from the plate, cool and add cognac.
Bake the cake from the oven and immediately pierce the wooden skewer to the bottom of the entire surface. Directly in the form, we evenly water the cake with cooked impregnation. Cool the cupcake and remove it from the mold. While the impregnation has not dried out, you can sprinkle the cake with almond petals or crushed nuts, or poppy seeds.
Fragrant fragrant gentle lemon cake with poppy seeds is ready.