Poppy seed and lemon cake

Name: Poppy seed and lemon cake - Aura D.
Ingredients: 200 g Unirea margarine; 8 tablespoons sugar; 4 eggs; 1 tablespoon Zuzu yogurt; juice and grated peel of 1 lemon; 10 tablespoons flour; 1 packet baking powder; 1 tablespoon poppy seeds; 1 teaspoon vanilla essence. For the glaze: juice from 1/2 lemon; 3 tablespoons honey.

Dessert - Poppy seed and lemon cake by Aura D. - Recipia

The poppy seed and lemon cake is prepared without complicated steps and has a fragrant dough made with yogurt, lemon zest, and juice. I found the recipe on a blog and wanted to try it, especially for the combination of poppy seeds and the simple honey glaze. It’s important that the ingredients are at room temperature, and the glaze should be poured over the warm cake, not immediately after it comes out of the oven. Quick Info Preparation time: not specified exactly; the dough is prepared in a short time Baking time: about 1 hour Total time: preparation of the dough, baking, and partial cooling; the exact duration is not specified Servings: the number is not mentioned and depends on the size of the cut pieces Difficulty: easy Recipe type: homemade cake with poppy seeds, lemon, and honey glaze Ingredients For the dough 200 g Unirea margarine, at room temperature 8 tablespoons sugar 4 eggs, at room temperature 1 tablespoon Zuzu yogurt Juice and zest of 1 lemon 10 tablespoons flour 1 packet baking powder 1 tablespoon poppy seeds 1 teaspoon vanilla extract For the glaze Juice of 1/2 lemon 3 tablespoons honey Preparation method 1. Take the ingredients out of the fridge in advance so that they reach room temperature. Preheat the oven before you start preparing the dough. The recipe source mentions baking at medium heat without specifying an exact temperature. 2. Place the margarine and sugar in a bowl and mix until the sugar melts. The mixture should be well combined before adding the eggs. 3. Incorporate the eggs one by one, mixing after each addition. Then add the yogurt, lemon juice, lemon zest, and vanilla extract. Mix until the ingredients are evenly distributed. 4. In another bowl, combine the flour with the baking powder and poppy seeds. Add the dry mixture to the egg mixture. 5. Incorporate the flour with a wooden spoon, mixing from top to bottom. The recipe can also be prepared with a mixer, if you prefer this option, but mixing should be done only until the dough becomes homogeneous. 6. Transfer the dough to a baking tray lined with parchment paper. Spread it as evenly as possible, then place the tray in the oven. 7. Bake the cake for about 1 hour at medium heat. This time is as indicated in the original recipe, but it may vary depending on the oven and the tray used. 8. After baking, let the cake cool until it is warm. Do not pour the glaze immediately after taking the tray out of the oven. 9. For the glaze, mix the juice from half a lemon with the 3 tablespoons of honey. Pour the mixture over the warm cake and spread it, if necessary, over the entire surface. 10. Let the cake cool before cutting it. This way, the glaze has time to set, and the slices will be easier to portion. Why I make the recipe often It’s a simple cake with common ingredients and a dough that is prepared quickly. The lemon flavor is felt both inside, through the juice and zest, and in the glaze, while the poppy seeds add a specific texture without needing a separate filling. Another advantage is that it doesn’t require a complicated cream or extra decorations. After baking, the honey and lemon glaze is sufficient. Tips The ingredients should be at room temperature. This helps the margarine, eggs, and yogurt mixture to blend more easily. Mix the margarine with the sugar before adding the eggs. Don’t move on to the next step if the sugar is not well incorporated. Add the eggs one at a time. It’s easier to achieve a uniform mixture if each egg is mixed before adding the next. The lemon zest is used only after the lemon has been washed well. Grate the yellow part, avoiding the white part, which can taste bitter. The glaze is poured over the warm cake, not hot. If the cake is just out of the oven, the honey and lemon juice will run too quickly, and the surface will not be evenly covered. Substitutions The recipe uses Unirea margarine and Zuzu yogurt, exactly in the indicated quantities. The source does not provide substitutions for these ingredients, so changing them may alter the texture and taste of the cake. Vanilla extract is included in the mixture and can be omitted if you don’t have it, but the final aroma will be slightly different. Variations For a version with a more intense lemon flavor, you can use the entire grated zest of the lemon indicated in the recipe and distribute the glaze over the entire surface while the cake is still slightly warm. The amount of poppy seeds remains the same as in the original recipe: one tablespoon. There’s no need to prepare it separately before adding it to the dough. Serving ideas The cake can be cut into pieces after it has cooled and the glaze has set. It is served plain, without additional toppings. The honey and lemon glaze already brings enough flavor and moisture to the surface. Frequently asked questions Can I use a mixer after adding the flour? Yes. The recipe states that the flour, baking powder, and poppy seeds can be incorporated with a mixer. However, a wooden spoon can also be used, mixing from top to bottom. When is the glaze added? The glaze is poured over the warm cake after it has cooled slightly. It is not added immediately after removing it from the oven when the cake is still very hot. At what temperature is the cake baked? The source indicates medium heat but does not provide an exact temperature. Baking takes about 1 hour, and the time may vary depending on the oven. Do I need to prepare the poppy seeds beforehand? No. The poppy seeds are mixed directly with the flour and baking powder, then added to the egg mixture. Can I prepare the glaze in advance? The glaze is simply prepared by mixing honey with lemon juice and is meant to be poured over the warm cake. For the best result, prepare it when the cake has cooled enough to receive the glaze. Nutritional values The values below are estimates. The recipe does not specify the size of the tray, the number of servings, and the exact weight of the tablespoons of flour and sugar, so a precise calculation cannot be made. For a serving considered as 1/10 of the cake, the estimate is approximately 280-310 kcal, 35-40 g carbohydrates, 14-17 g fats, and 4-6 g proteins. The values include the honey glaze but may vary depending on the actual amount of sugar in tablespoons, the type of margarine, and the size of the eggs. Storage and reheating The cake should be stored covered to prevent the surface from drying out. Since it has a honey and lemon glaze, reheating is not necessary. It is consumed after cooling, when the dough and glaze have stabilized. If you keep it for later, cut only as much as you need, and keep the rest covered. The source does not specify an exact duration for storage, so it’s better to check the appearance and smell of the cake before serving.

Poppy seed and lemon cake

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