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Lightning-fast poppy seed sponge cake

updated

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Ingredients for 1 servings:

  • 250 ml buttermilk
  • 5 eggs, size M
  • 180 g powdered sugar
  • 1 packet of vanilla sugar
  • 125 ml oil, neutral
  • 1 tsp organic lemon peel, finely grated
  • 135 g poppy seeds, ground
  • 1 packet of baking powder
  • 190 g flour
  • Fat and flour for the mold
  • 3 tbsp powdered sugar for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

for a 22cm Bundt pan

Grease and flour a 22cm Bundt cake pan thoroughly. Whisk together the buttermilk, eggs, powdered sugar, vanilla sugar, and oil in a bowl. Then combine the lemon zest, poppy seeds, flour, and baking powder and mix well. Pour the batter into the pan and bake in a preheated oven at 175°C (350°F) for about 45 minutes. Sprinkle the cooled cake with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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