Homemade Lemon Poppy Seed Cake
Preparation
45
minutes
Servings
10
persons
Nutrition
448
calories
Ingredients
150 g butter140 g sugar
4 eggs
3 tbsp. lemon zest
6-7 tbsp. lemon juice
Salt
1 tbsp. baking powder
200 g gluten-free flour
60 g almonds, ground
20 g poppy seeds, ground
250 g confectioner's sugar
80 g SUNSWEET prunes
Instructions
- Beat butter and sugar until fluffy. Gradually add eggs, and continue beating until eggs are completely absorbed by the butter. Add lemon zest, 3 tablespoons juice, and salt. Stir in baking powder, flour and almonds. Add poppy seeds and mix everything together.
- Line a springform baking tin with baking paper and pour in the batter. Place in the preheated oven and bake at 170° C (convection oven 150° C) for about 35 minutes.
- Meanwhile, for the icing, mix confectioner’s sugar with remaining lemon juice and chopped prunes.
- Allow cake to cool and then pour plum icing over the cake.
Recipe Categories
Desserts and Sweet Treats, LP Gluten Free,
