This is one of last fall’s viral recipes in Italy. For me, this is a hobby, so I’m not worried about virality or likes and I took the time to try out various recipes from various influencers and then create my own. Compared to the recipes on social media, mine has more poppy seeds. I really like them; they have a citrusy, savory note that pairs beautifully with lemon.
It’s a recipe for adults. I think it’s perfect for a snack with my friends.
Lemon and Poppy Seed Pound Cake
- Preparation time: 20 minutes+ baking
- For a 22 x 11 cm pound cake pan
- Difficulty: easy recipe
- Ingredients
- 3 eggs
- 160 grams of sugar
- 200 grams of all-purpose flour
- 90 grams of milk
- 70 grams of lukewarm melted butter
- Grated zest of 1 lemon
- 30 grams of poppy seeds
- 8 grams of baking powder
- For the syrup:
- 100 grams of water
- 40 grams of sugar
- 50 grams of lemon juice
- Instructions
- Preheat the oven to 190°C (375°F)
- Grate the lemon zest and mix it with the sugar until uniform in color. Whisk the eggs together. Add the sugar and continue beating. Add the milk and melted butter. Sift the flour and baking powder together a couple of times. Add them to the mixture and mix until smooth. Finally, add the poppy seeds.
- Pour into a greased and floured pound cake pan.
- Bake and immediately reduce the temperature to 160°C (320°F).
- Bake for about 40 minutes.
- Meanwhile, prepare the syrup. Place all the ingredients in a saucepan and bring to a boil. Continue cooking for a couple of minutes until the syrup thickens.
- Remove the cake from the oven, poke holes in it with a long toothpick, and pour in the boiling syrup. Let the cake cool before serving.
Tips to ensure the success of the dish:
- The eggs should be at room temperature for better whipping.
- The baking time is approximate. If you’re unsure, test with a toothpick; it should come out clean.
