John Myers
Lemon Poppy Seed Almond Cake
The perfect lemon poppy seed almond cake recipe with a picture and simple step-by-step instructions.
for the cast:
- 250 g Sugar
- 1 packet Grated lemon peel
- 1 packet Grated orange peel
- 6 Pc. Eggs
- 300 g Flour, preferably type 630 spelled
- 1 tsp Baking powder
- 1 tbsp Orange juice
- 1 tbsp Lemon juice
- 100 g Poppy
- 100 g Ground almonds, skinless
- 225 g Powdered sugar
- 3 tbsp Lemon juice
- Mix the butter, sugar, orange and lemon peel with the hand mixer on the highest setting until foamy. Stir in the eggs one after the other for about 1/2 minute.
- Mix the flour, baking powder, poppy seeds and ground almonds together. Briefly stir in alternately with lemon and orange juice. Pour the dough into a greased and floured loaf pan and bake in the preheated oven on the middle rack at 180 degrees (or 160 degrees convection) for about 60 minutes.
- Let the cake cool down in the pan for about 15 minutes, then turn it out of the pan and let it cool down. Mix the ingredients for the topping and brush the cake with them.
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