Lemon and poppy seed cake

90 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Plain flour 0.388 kg

Raising agent 20.0 g

Table salt 5.0 g

Poppy seed 30.0 g

Butter 0.375 kg

Sugar 0.15 kg

Eggs 5.0 ud

Sterilised milk 0.125 l

Lemon 1.0 kg

Vanilla flavour 15.0 g

Elaboration

Preheat the oven to 180 ºC.
Mix the flour with the raising agent, previously sieved.
Add the salt and poppy seeds. Set aside.
Beat the softened butter with the sugar until a creamy texture is obtained, with the help of a whisk. Crack the eggs in one at a time and then the lemon zest and vanilla flavor. Mix well.
Fold in half of the flour to the mixture and incorporate the milk. Beat until homogeneous.
Add the rest of the flour to the mixture and beat well.
Bake at 180ºC for 30 to 45 minutes.

Nutritional information (1 portion)

Energy

1165.86

kcal

Carbohydrates

106.31

Proteins

17.94

Lipids

73.73

Fiber 5.09 g

Saturates 36.46 g

Monounsaturated fatty acids 19.05 g

Polyunsaturated fatty acids 4.75 g

Cholesterol 405.68 mg

Calcium 184.51 mg

Iron 3.27 mg

Zinc 2.18 mg

Vitamin A 746.39 ug

Vitamin C 64.51 g

Folic acid 57.18 ug

Salt (Sodium) 505.25 mg

Sugars 41.45 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.