Lemon Poppy Cake

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Ingredients for Making Lemon Poppy Cake

For the test:

Small lemon 1 piece
Milk 100-125 milliliters
Wheat flour 300-375 grams
Poppy 50-65 grams
Baking soda 1/4 teaspoon
1/4 teaspoon salt
Butter 120 grams
Sugar 200-250 grams
2 eggs
Creamy margarine for form lubrication
Essence of lemon 1/2 teaspoon

For lemon mousse:

Milk 50-65 milliliters
Chicken yolk 1 piece
1/2 teaspoon corn starch
Fat cream 100-125 milliliters
Sugar powder 65-85 grams and 2-3 teaspoons for powder cake

Main IngredientsLemon, Milk, Flour
Serving 8 servings

Inventory:

Sieve, Bowl - 5 pieces, Kitchen paper towel - 2 pieces, Fine grater, Cutting board, Knife, Manual juicer, Cup, Hand whisk, Teaspoon, Tablespoon, Mixer, Baking dish, Pastry brush, Kitchen gloves, Kitchen stove , Oven, Lattice, Toothpick, Saucepan, Wooden spoon, Waxed paper, Wide flat dish

Making lemon poppy seed cake:

Step 1: prepare the flour.

Sift the flour through a sieve into a separate bowl to remove lumps and enrich it with oxygen from the air. For baking, we use premium wheat flour, fine grinding and the brand you have verified.

Step 2: prepare the lemon.

To make lemon and poppy seed cake, we will need both freshly made lemon juice and the zest of the citrus ingredient. Before we squeeze the juice from the lemon, we rinse our citrus under running water and then pour it with boiling water, since after this heat treatment the bitterness is removed from the lemon peel and it becomes softer and more elastic. Using a paper towel, wipe the peel of a citrus fruit from the water. Then, using a fine grater, rub the zest of our ingredient in a separate plate. Now we shift the peeled lemon onto a cutting board and cut it into two halves using a kitchen knife.

Using a manual juicer, squeeze lemon juice from each half and pour it into a separate cup. For cooking, we need 1 tablespoon of juice and 1 teaspoon of zest.

Step 3: prepare the poppy.

We transfer the poppy into a free sieve and rinse it under running water. After the water drains, put the poppy on a paper towel and dry it well. Then put our ingredient in a free bowl.

Step 4: prepare the eggs.

Using a kitchen knife, break the shell of two chicken eggs over a bowl and pour the squirrels and yolks into this bowl. Mixing the egg components with each other is not necessary. Then we take another chicken egg and with the help of the same kitchen equipment we break its shell. Carefully separate the yolk from the protein.

Pour the chicken yolk into a small bowl and, using a hand whisk, beat it well. Then we set aside the container with whipped yolk. It will come in handy for making lemon mousse.

Step 5: prepare the poppy and flour mixture.

In a bowl with sifted flour, add poppy seeds and use a teaspoon of soda and salt. Using a tablespoon, mix all the ingredients very carefully together until smooth.

Step 6: prepare the creamy sugar mass.

We get the oil from the refrigerator, transfer it to a free plate to warm to room temperature. Then, using a kitchen knife, we cut our ingredient into small pieces and transfer them to the mixer bowl. Pour sugar into the same container. At medium speed, beat two ingredients until smooth.

Step 7: prepare the dough.

Pour milk into a small bowl and add lemon juice to the same container. Using the same tableware, mix the two ingredients together well. As a result, we get a milky lemon liquid. Then we set this capacity aside for a while.

In the bowl of the mixer with the creamy sugar add the lemon zest and lemon essence. Then we alternately pour the egg components from the bowl and with a mixer at medium speed, beat well until smooth.

Now we alternately add the poppy-flour mixture and milk-lemon liquid to the same container and, using the same electrical appliance, again thoroughly mix all the ingredients until a homogeneous mass is formed. We make sure that no lumps form in the test, so we add the poppy-flour mixture to the test mass in small portions. It turns out a liquid, similar to thick sour cream dough.

Step 8: bake the cake for the cake.

Using a pastry brush, evenly grease the baking dish with a small amount of melted cream margarine, and then sprinkle it with flour. Attention: a container for baking a pie is best used round, with a diameter 18-20 centimeter and tall no more than 5-7 centimeters. Then we pour the test mass to the bottom of the baking dish and, using a tablespoon, evenly distribute it over the entire surface of the container, so that during the preparation the cake was baked from all sides equally. Using the kitchen tack, we put the form with the dough in a preheated oven to a temperature 180 ° -200 ° C. Cake baked for 35-40 minutes. When our pastries are covered with a golden brown crust, turn off the oven and remove the cake pan from the oven.

Then we transfer it to the grate and let our baking cool down to room temperature. You can check the readiness of the cake using a toothpick. If there is no sticky dough on the toothpick when we stick it in the center of the cake, then it is ready.

Step 9: prepare the lemon mousse.

Pour milk into a small pan and add powdered sugar and corn starch into the same container. Using a tablespoon, mix all the ingredients well with each other until the powdered sugar and starch are completely dissolved in milk. Then put on a small fire, and constantly stirring the liquid mass with a wooden spoon, cook it for 3-4 minutesuntil it completely thickens. After we remove the container from the burner, but do not turn off the fire. Pour into a bowl with beaten egg yolk 2 tablespoons hot milk-sugar-starch mixture and mix everything well. Then pour the resulting warm egg mixture into a container to the rest of the milk-sugar-starch liquid and, again putting the pan on a small fire, mix all the components and cook for 2-3 minutes. Then remove this container from the burner and add to the resulting cream 2 teaspoons of freshly squeezed lemon juice and 1 teaspoon of zest (these ingredients should remain from the moment we prepared the lemon for baking cakes). Using a tablespoon, mix well all the components of the cream with each other. After that, cover the container with wax paper and set aside to cool to room temperature.

Meanwhile, pour cream into a clean bowl of the mixer and, turning on the appliance at medium speed, beat our ingredient until soft peaks. Attention: cream should be whipped without sugar. After the lemon cream has cooled, pour whipped cream into this container from the mixer bowl and using a tablespoon, mix all the ingredients very carefully. As a result, we get a delicate lemon mousse.

Step 10: Make Lemon Poppy Cake

The cooled cake is cut horizontally with a kitchen knife into equal height 2 parts. Using a tablespoon, transfer the lemon mousse to the lower half of the cake and evenly distribute it over the entire surface of the cake with the same thickness layer. Then cover the cream with the top of the cake. Sprinkle our finished cake on top through a small sieve with powdered sugar. If desired, the most delicate, airy cake with a bright lemon-poppy flavor can be decorated with lemon slices, candied fruit or other fresh berries and fruits, as well as chopped pistachios.

Step 11: serve lemon poppy seed cake.

Using a kitchen knife, cut lemon-poppy cake into portioned pieces. Serve pastries on a wide dish to the festive table. You can taste our dessert with aromatic tea or citrus juice. Our delicate pastries go well with jam or jam. Good appetite!

Recipe Tips:

- - In addition to the zest and lemon juice, you can also put the zest and juice of other citrus fruits, such as lime or orange, in the dough.

- - You can decorate our cake not only with lemon slices and fruits, but also with almond shavings or fried chopped walnuts.

- - If you add vanilla sugar to the dough, then the dough will have a fragrant smell. In addition to vanilla sugar, if you wish, you can add other aromatic additives or spices that are used for baking to the dough.

- - If you do not have a mixer or a blender, do not be discouraged, you can also whip the cream with a hand whisk. It’s just that this process will take you more time and effort.